Mee Krob Thai Crisp Fried Noodles
Mee Krob Thai Crisp Fried Noodles is a delightful fusion of textures and flavors that brings a touch of authentic Thai cuisine to your table. This recipe features delicate rice vermicelli, deep-fried to a light, crispy perfection, then coated in a mouthwatering sweet-and-savory sauce made with palm sugar, tamarind paste, fish sauce, and a hint of lime for tanginess. Crispy tofu, fresh bean sprouts, and green onions add layers of flavor and crunch, while fragrant cilantro, orange zest, and optional roasted peanuts provide a vibrant finishing touch. Perfect as an appetizer or light main dish, this dish is quick to prepare in under 40 minutes, making it ideal for weeknight dinners or your next dinner party. The irresistibly golden, caramelized noodles paired with the bright, citrusy garnish will transport your taste buds straight to Thailand!
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Recipe Information
Ingredients
- 150 grams thin rice noodles (vermicelli)
- 500 ml vegetable oil (for frying)
- 4 tablespoons palm sugar
- 2 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon red chili paste
- 100 grams tofu (firm, diced into small cubes)
- 1 cup bean sprouts
- 2 stalks green onions (sliced finely)
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon grated orange zest
- 2 tablespoons crushed roasted peanuts (optional)
Instructions
Start by soaking the rice noodles in warm water for 10 minutes or until softened. Drain well and set aside.
Heat the vegetable oil in a large, deep pan or wok over medium-high heat. Once the oil is hot (around 180°C/350°F), add small portions of the rice noodles. They will puff up quickly in the oil. Remove immediately with a slotted spoon and place on a paper towel-lined plate. Repeat until all noodles are fried and crispy.
Carefully pour out most of the oil from the pan, leaving about 2 tablespoons. Heat the remaining oil over medium heat.
Fry the diced tofu in the oil until golden and crispy. Remove from the pan and set aside.
In the same pan, add the palm sugar, tamarind paste, fish sauce, lime juice, and red chili paste. Stir well to combine, allowing the sugar to melt and the mixture to thicken into a sauce. This should take about 2-3 minutes.
Reduce the heat to low and gently toss the crispy noodles into the sauce, ensuring an even coating. Be careful not to break the noodles too much.
Add the fried tofu, bean sprouts, and green onions. Toss gently to combine.
Remove from heat and transfer to a serving platter. Sprinkle with fresh cilantro, grated orange zest, and crushed roasted peanuts if using.
Serve immediately with lime wedges on the side for extra tanginess.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 18.7 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
