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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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Crispy Noodles: noodle, shrimp, chicken, egg, bean sprouts
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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.
Mee Krob (Crispy noodles)
Mee Krob is a Thai dish influenced by Chinese cuisine. The name means crispy noodles. It is made with rice noodles and topped with a sweet and sour sauce characterised by an acidic flavour such as tamarind sauce or lime juice.
Ingredients
100 g dried thin rice noodle
30g shallots
100g palm sugar
100g white sugar
1 tbsp Tamarind sauce
1 tbsp lime juice
3 tbsp Tomato sauce
1 tbsp chilli sauce
1 tbsp salted Soy Bean
1 tbsp Fish sauce
½ tsp salt or to taste
80g Cashew nuts
2 g Kafir lime leaves
10 g Dried chilli or optional
Oil to deep fry around 2 cups
Method
1. Heat oil in a deep wok over medium heat until hot. Use a thermometer if you have one and wait for it to reach about 180 °C. Add only a small bunch of noodles each time. If the oil is hot enough the noodles should expand and be crispy within a second. Remove with a mesh skimmer and drain on a paper towel. Set aside.
2. Deep fry the cashew nuts, dried chilli and kafir leaves and set aside.
3. Remove most of the oil in the wok, retaining approximately 2 tbsp. Heat and stir-fry the shallots until fragrant, then add sugar and all sauces except the lime juice. When the sugar is dissolved and the sauce is thickening add the lime juice and taste, adjusting to obtain a balance of sweet, sour and salty flavours.
4. Reduce the heat, gently add the crispy noodles and gently mix in the sauce.
5. Top the noodles with the fried cashew nuts, fried chilli and fried kafir lime leaves.
Rad Na Mee Krob:How to make Thai Crispy Noodle with Gravy Sauce
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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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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
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17. Tagliatelle croccanti tailandesi in salsa agrodolce
18. Thai Crispy Noodles í sætri og súrri sósu
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