Crispy Thai Noodle Delight

Ingredients

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• Vegetable oil, for frying Vegetable oil, for frying
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons lime juice 2 tablespoons lime juice
• 3 tablespoons palm sugar 3 tablespoons palm sugar
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 2 tablespoons dried shrimp 2 tablespoons dried shrimp
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sliced green onions, for garnish Sliced green onions, for garnish
• Crushed peanuts, for garnish Crushed peanuts, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 6g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Soak the rice noodles in cold water for 30 minutes, then drain well.
2. 2.
   Heat vegetable oil in a deep pan or wok over medium heat.
3. 3.
   Fry the rice noodles in batches until crispy and golden brown. Remove and drain on paper towels.
4. 4.
   In a small bowl, mix tamarind paste, lime juice, palm sugar, and fish sauce until well combined. Set aside.
5. 5.
   In the same pan, heat a tablespoon of vegetable oil and sauté garlic, shallots, and dried shrimp until fragrant.
6. 6.
   Add the tamarind sauce mixture to the pan and cook for 2-3 minutes until the sauce thickens slightly.
7. 7.
   Add the crispy noodles to the pan and toss gently to coat them evenly with the sauce.
8. 8.
   Transfer the Mee Krob to a serving plate and garnish with fresh cilantro, sliced green onions, and crushed peanuts.

Treat your ingredients with care...

• Rice noodles — Ensure that the rice noodles are soaked in cold water for the specified time to achieve the desired texture. Over-soaking can make them too soft, while under-soaking can result in brittle noodles.
• Tamarind paste — Use a good quality tamarind paste for the authentic tangy flavor. If the paste is too thick, you can dilute it with a little warm water before mixing it with other ingredients.
• Dried shrimp — If you prefer a milder flavor, you can reduce the amount of dried shrimp or omit it altogether. Alternatively, you can substitute it with chopped cooked shrimp for a fresher taste.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or a combination of brown sugar and honey for a similar sweetness.

Tips & Tricks

• To achieve perfectly crispy noodles, make sure the oil is hot enough before frying. Test it by dropping a small piece of noodle into the oil – if it sizzles and rises to the surface immediately, the oil is ready.
• When frying the noodles, do it in small batches to ensure even cooking and prevent them from sticking together.
• Adjust the sweetness and tanginess of the sauce according to your preference by adding more palm sugar or lime juice.
• Customize the garnishes by adding sliced red chilies for extra heat or bean sprouts for added crunch.
• Mee Krob is best enjoyed immediately after preparation to maintain its crispy texture.

Serving advice

Serve the Crispy Thai Noodle Delight as a main course or as an appetizer. It pairs well with a side of fresh cucumber slices or a simple Thai salad. Enjoy it while it's still warm and crispy for the best experience.

Presentation advice

To enhance the presentation, arrange the crispy noodles in a neat pile on the serving plate and drizzle the sauce over them. Garnish with fresh cilantro, sliced green onions, and crushed peanuts for a pop of color and texture.