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How To make Mee Krob (Thai Crisp Fried Noodles)
2 bn Rice vermicelli, about 8
-ounces Oil for deep frying 1 lg Onion, finely chopped
5 Garlic cloves, finely
-chopped 1/2 lb Pork fillet, sliced and cut
-into 1" long pieces 1 Whole chicken breast,
-boned, sliced and cut into -1" pieces. 6 Dried Chinese mushrooms
-(shiitake), soaked and -finely sliced. 2 sm Fresh chilies, seeded and
-finely sliced. 3 tb Soy sauce.
Juice from 2 limes. 2 tb Rice vinegar.
4 Or 5 tablespoons sugar,
-granulated, brown or palm. 3 tb Fish sauce.
3 tb Small shrimp++cooked or raw.
4 Eggs, beaten.
Handful of bean sprouts 6 Green onions, finely
-chopped. 4 tb Fresh cilantro, chopped
2 Green onions, cut for
-decoration. Optional stuff: crab meat, bean curd, dried shrimp Tear noodles into handful bunches (inside a large shopping bag to avoid a mess). Heat oil and fry the noodles until they puff up. Flip over for a few seconds. Do this by bunches and drain in bag. Pour off oil, leaving 6 tablespoons in wok. Fry the onions and garlic lightly. Add pork and cook it through. Add chicken and fry until it turns white. Put in mushrooms and chilies and reduce heat. In a bowl, combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add to wok and simmer until liquid is reduced by half and starting to turn syrupy. Add shrimp and cook for 1 minute. Push contents of wok to the sides and pour beaten eggs into center of wok. Let set for a minute then stir and add the bean sprouts and drained noodles. Toss LIGHTLY (the noodles are fragile) to mix ingredients and then let heat through. Transfer to serving platter and garnish with cilantro and green onions. NOTE: Rice vermicelli are also known as rice sticks or cellophane noodles depending on where you find them. All the Asian cuisines that I've encountered have some variation of them. Use the thinnest you can find. Other kinds of noodles won't work. When they hit the hot oil, they kinda go "whooosh" and double or triple in size and turn a milky white. Kids really like to watch the process. The oil MUST be fresh and hot (375F to 400F) or the centers may be tough. This recipe makes enough for 6-8 people. I'd recommend halving it for less than that. It's a sweet/sour dish with the emphasis on the sweet. Very tasty and rich. Posted by Stephen Ceideberg; September 28 1992.
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Instakitchen Bangkok E5: Mee Grob (crispy fried noodles)
On the fifth episode of Instakitchen Bangkok, we unveil the secret ingredients of a mee krob dish loved by King Chulalongkorn.
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Crispy Rice Noodles Thai Sweet and Sour Crispy Noodles Mee Krob Street food Thailand Food News Video
Crispy Rice Noodles Thai Sweet and Sour Crispy Noodles Mee Krob Street food Thailand | Food News Video
#MeeKrob #StreetFood #หมี่กรอบ #CrispyRiceNoodles
Mee Krob
A perfect blend of texture and authentic Thai flavors, Mee krob or mi krop is a dish that consists of crispy fried rice vermicelli noodles which are covered with a sweet and sour sauce made with lime juice, Thai fish sauce, tomato paste, kaffir lime leaves, chilis, and palm sugar.
Thai crispy noodles in sweet & sour sauce
Mee Krob is a mix of Thai and Chinese dish. Noodles and deep-fried cooking techniques originate in China while its taste and seasoning are Thai style. The dish is seasoned with tamarind juice, palm sugar and fish salt so its blend of sweetness, sourness and saltiness all in one. Finely sliced bitter orange peel is needed and added on the top of the dish, usually served with Chinese chives and fresh bean sprouts.
This delicious noodle dish is typically mixed with fried tofu, fried shrimp or pork meat, or a combination of both, and topped with scallions, bean sprouts, cilantro, chilis, and fried egg strips.
Tarad World Maket
Verybig Street Food Market in Bangkok Thailand
Location : Tarad World Market (Bangkok Thailand)
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Tasty Thai - Mee Krob
Crispy Noodles: noodle, shrimp, chicken, egg, bean sprouts
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Crispy noodles in thick Gravy sauce with seafood (Rad Na Mee krawb) Recipe easy and super delicious!
Crispy eggs noodles in thick Gravy sauce with seafood (Rad Na Mee krawb) Recipe easy and delicious!! Som’s Thai cooking.
Mee Grob Rad Na - Crispy Noodles with Marinated Pork and Kai Lan
Mee Grob Rad Na - Crispy Noodles with Marinated pork and Kai Lan
Rad Na means “over the face”, since a thick sauce covers the noodles.
In Thailand people often sprinkle some additional sugar, fish sauce, sliced chilies preserve in vinegar, and ground dried chilies on the dish.
Ingredient (1 serve)
Egg noodles
Vegetable oil
Marinade ingredients
100 g sliced pork
1/2 teaspoon Soy sauce
1/2 teaspoon Oyster sauce
1/2 teaspoon Sugar
1 teaspoon oil
1 teaspoon Tapioca starch
Sauce
Marinated pork
Kai Lan
500 ml Water
1 tablespoon Soybean paste
1 tablespoon Oyster sauce
1 tablespoon Soy sauce
1/2 tablespoon Sugar
2 tablespoons Tapioca starch
1 beaten egg