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How To make Mee Krob (Crisp Fried Noodles)
Stephen Ceideburg 2 tb Fish sauce
2 tb Dark soy sauce
2 Limes, juice only
3 tb Vinegar
1/4 c Brown sugar or half brown
-and half palm sugar Oil, for deep-frying 6 oz Rice sticks
4 Eggs, lightly beaten
1 md Onion, finely diced
3 Cloves garlic, minced
1 sm Red or green chile, seeds
-removed, finely minced 3/4 lb Minced pork, diced chicken,
-or peeled shrimp, or a -mixture 2 Green onions, sliced, for
-garnish This special occasion noodle dish is a favorite in many Thai restaurants. Some versions are extremely sweet and sticky; this version is less so, but the important flavors are still sweet, sour, and salty in that order. Be sure to use a large enough pan for saucing the noodles (step 5); a 14-inch wok is ideal. 1. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, and
sugar and set aside. 2. In a wok or deep skillet, heat oil to 350 degrees F. Drop approximately
an ounce of rice sticks into the oil; they will puff up and rise to the top of the oil in only a few seconds. Turn them over once and fry until crisp, about 15 seconds in all. Transfer finished noodles to a pan lined with paper towels and continue frying the batter in small batches. Keep noodles warm in a low oven. 3. Dip a hand in the beaten egg and, holding your hand approximately 8
inches above the hot oil, drizzle egg over the surface in a random pattern. Continue with about half the egg mixture, forming a lacy network of egg. Fry until golden brown on underside, turn over once, and brown other side. Transfer to a plate and drain on paper towels. Repeat with remaining egg. 4. Heat a second wok over medium high heat and add approximately 2
tablespoons oil from the first wok. Add onion, garlic, and chile and cook until they are fragrant. Add meats or shrimp and stir-fry just until done. 5. Stir sugar mixture and add to wok. Bring to a boil and cook until
slightly thickened. Reduce heat to low and add about a quarter of the fried noodles and eggs. Stir together and toss to break up noodle clumps and coat with sauce. Continue adding noodles and eggs in batches until all are coated with sauce. Transfer to serving platter and garnish with sliced green onion. Serves 4 with other dishes. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.
How To make Mee Krob (Crisp Fried Noodles)'s Videos
Thai Crispy Noodles in Sweet & Sour Sauce (Mee Krob) |หมี่กรอบสามรส
Mee Krob is a Thai recipe made from crispy rice noodles mix with a sweet and sour sauce.
The sauce is seasoned with tamarind juice, palm sugar, natural cane sugar, pickled garlic juice, lime juice, chili sauce and fish sauce so its blend of sweetness, sourness and saltiness all in one. Hope you all like it.
RECIPE:
180g Wai Wai Rice vermicelli noodles
100g Shallots, chopped
2 Eggs
350g Palm sugar
100g Natural cane sugar
60g Pickled garlic juice
4 Tbsp Fish sauce
100g Chili sauce
2 Tbsp Lime juice
125g Tamarind paste
1/4 Tsp Food colour : Orange red
Cooking oil
#CrispyNoodles #Asmr #ArinFood #Noodles #RiceNoodles #Vermicelli #MeeKrob #หมี่กรอบสามรส
Trans:
1. 탕수육의 타이 바삭한 국수
2. 甘酸っぱいソースのタイのクリスピーヌードル
3. Thaise knapperige noedels in zoetzure saus
4. Thai Crispy Noodles i Sweet & Sour Sauce
5. Thai Crispy Noodles i søt og sur saus
6. Tajski Chrupiący Makaron w Sosie Słodko-Kwaśnym
7. Nouilles thaï croustillantes en sauce aigre-douce
8. Thai-rapeat nuudelit makeassa & hapan kastikkeessa
9. 糖醋泰式炒面
10. Thai Kihikihi Crispy i roto i te Ranu Kari reka me te ranu
11. Thailändische knusprige Nudeln in süß-saurer Sauce
12. Tăiței crocante thailandeze în sos dulce și acru
13. Noodles in Thai CALAMISTRATUS & Dulce tristis CONDIMENTUM
14. Fideos tailandeses crujientes en salsa agridulce
15. Thai Crispy Noodles i Sweet & Sour Sauce
16. نودلز تايلندية مقرمشة بصلصة حلوة وحامضة
17. Tagliatelle croccanti tailandesi in salsa agrodolce
18. Thai Crispy Noodles í sætri og súrri sósu
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Crispy Noodles in Thick Gravy | Thai Food | โกยซีหมี่
Crispy Noodles in Thick Gravy | Thai Food | โกยซีหมี่
1 serve
1. Chicken 150 g.
2. Shiitake Mushroom 6-7
3. Noodle 1-2
4. Bamboo shoots 1 cup
5. Leaves kuicheai 1/4 cup
6. Carrot 1/4 cup
7. Oyster sauce 1 tbsp.
8. Soy sauce 1/2 tbsp.
9. Sugar 1/2 tbsp.
10. Water
11. Pepper 1 tsp.
12. Sesame oil 1 tsp.
13. Coriander
14. Tapioca flour
Get To Know The Secret Behind Bangkok’s 130-Year-old Crispy Noodle Delicacy
Taste a bite of history with the delicious Mee Krob at the 2023 MICHELIN Bib Gourmand recipient Tek Heng (Mee Krob Jeen Lee) restaurant in Talat Plu, Bangkok.
Known for its unique crispy vermicelli, the 130 years old family recipe is said to have Thailand’s King Rama V praising this delicacy.
Find out what makes this very dish a must-try.
CLICK HERE to read the full review:
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THAI SWEET & SOUR CRISPY NOODLES (MEE KROB) in Bangkok - Thai Street Food
If you're looking for a delicious and authentic Thai street food experience, then look no further than Mee Krob! In this video, we'll show you how to make Thai sweet and sour crispy noodles (mee krob) in Bangkok, Thailand.
Mee Krob is a delicious and fun Thai street food experience that you don't want to miss.
Location : Taling Chan Floating Market
THAI SWEET & SOUR CRISPY NOODLES (MEE KROB) in Bangkok - Thai Street Food.
#thaidesserts #noodles #meekrob #talingchanmarket #bangkok #food #foodport #thailand #streetfood #thai #thaistreetfood #nightmarket #localmarket #floatingmarket #thainoodles #sweetandsournoodles
Life in Thailand.
Chinese Crispy Noodles (CHOW MEIN!)
Crispy noodles topped with a saucy chicken and vegetable stir fry! It's CRISPY CHOW MEIN!!!!
PRINT RECIPE
If you're after the normal chow mein ie tossed soft noodles, here's the recipe!!
????MEE KROB????Crispy noodle????
Thank You for watching.I love you all see you next time.