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Receta Mee Krob (Thai Crisp Fried Noodles) 1

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Cost per serving $1.51 view details
  • 1 x 2 in piece tamarind pulp peanut or possibly corn oil, (for deep-frying)
  • 1/4 lb dry rice stick noodles
  • 6 ounce med shrimp, shelled and deveined
  • 1 whl boned chicken breast, cut into slices
  • 4 x shallots, chopped
  • 1 Tbsp. garlic, chopped
  • 2 sm serrano chiles, chopped
  • 1 x lime, (zest only)
  • 3 1/2 Tbsp. tomato paste
  • 4 Tbsp. sugar
  • 1/4 c. Thai fish sauce, (nam pla)
  • 3 Tbsp. fresh lime juice
  • 4 x green onions, trimmed- cut into 1" lengths, blanched
  • 3 Tbsp. fresh coriander leaves
  • 1/2 lb bean sprouts oil for deep-frying
  • 2 x Large eggs, lightly beaten
  • 1/4 tsp salt


  1. COVER TAMARIND WITH 3/4 C. warm water. Crush and break up pulp with a fork and let it stand for 20 min. Pour mix through a strainer and press it through. Collect 1/2 c. tamarind liquid. Pour oil into a wok or possibly deep saucepan to a depth of about 2-inches.
  2. Heat oil to 375F. In a large paper bag pull rice stick noodles apart into small batches. Add in 1 batch to the oil. If the temperature is correct, noodles should puff up within seconds. Remove with a slotted spoon or possibly strainer and drain on paper towel. Repeat with remaining noodles.
  3. If you are making the Crispy Egg Lace, prepare it at this time (See below).
  4. When the rice stick noodles and egg lace are done, pour off all but 2 Tbsp. of oil from wok.
  5. Reheat wok and oil over medium-high heat. When warm, add in shrimp and chicken; stir-fry for 1 minute or possibly till shrimp are bright orange and chicken is white.
  6. Remove and set aside. Add in shallots, garlic, chopped chiles and half the lime zest to the warm wok; stir-fry till soft, but not browned (about 1 minute).
  7. Add in tomato paste and sugar. Cook, stirring constantly, till sugar becomes a dark crimson red with a sticky consistency. It should pull away from the wok into a thick mass. This is just short of the caramelized state (about 3 to 4 min). Be careful not to burn the mix. Immediately add in the reserved tamarind liquid and fish sauce, reduce to low heat and simmer together for 1 minute. Add in lime juice, reserved chicken-shrimp mix, green onion and remaining lime zest; toss just sufficient to heat through. Remove from heat. Add in 1/3 of fried rice stick noodles to the sauce.
  8. Gently crush noodles and toss with sauce to coat. Repeat with another third of noodles. Add in last third of noodles only if there is sufficient sauce to coat. Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace (broken into smaller pcs) and bean sprouts.
  9. CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep oil warm. Beat Large eggs with salt in bowl. When oil is 375F, hold a medium-fine-mesh skimmer over oil; gently pour half the Large eggs through. Let Large eggs drip into oil in circular fashion. Deep-fry for 30 seconds or possibly till lightly brown and crisp.
  10. Turn over to brown. It should have an irregular lacy shape. Remove and drain on paper towels. Keep in a hot oven. Break into smaller pcs.
  11. Makes 2crispy egg laces.


Nutrition Facts

Amount Per Serving %DV
Serving Size 149g
Recipe makes 6 servings
Calories 226  
Calories from Fat 44 19%
Total Fat 4.95g 6%
Saturated Fat 1.3g 5%
Trans Fat 0.03g  
Cholesterol 127mg 42%
Sodium 1183mg 49%
Potassium 371mg 11%
Total Carbs 30.8g 8%
Dietary Fiber 2.4g 8%
Sugars 11.12g 7%
Protein 15.74g 25%
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