Go Back

Mee Krob Sweet and Sour Crispy Noodle Treats

Deliciously crunchy rice vermicelli noodles with a sweet and sour sauce, perfect for gatherings or a cozy snack.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Thai
Calories: 175
Ingredients Method Notes

Ingredients
  

For frying
  • 3 cups oil for frying Use high smoke-point oil like canola or vegetable oil.
Main ingredients
  • 3.2 oz dry thin rice vermicelli High-quality rice vermicelli is recommended.
  • 3/4 cup shallots, thinly sliced Adds sweetness and depth to the dish.
  • 2 tablespoons neutral oil For sautéing shallots.
  • 1 piece egg Room temperature is best for mixing.
  • 5.3 oz palm sugar, roughly chopped Can substitute with brown sugar.
  • 2 tablespoons fish sauce For umami flavor.
  • 1/2 teaspoon table salt
  • 2 tablespoons tamarind paste Essential for sweet-sour flavor.
  • 2 tablespoons lime juice Freshly squeezed is best.
  • 2 tablespoons Sriracha hot sauce Adjust according to heat preference.
  • 1/2 piece lime zest Adds aromatic dimension.
  • 1/2 cup roasted cashews, split in half (optional) For added crunch.
  • 2 tablespoons roasted pumpkin seeds (optional)
  • a handful fried dried chilies for garnish (optional)
  • a handful fried makrut lime leaves for garnish (optional)

Method
 

Preparation
  1. In a wok or large pot, heat about 3 cups of oil to 450°F (230°C) for frying the noodles.
  2. Break rice vermicelli into small bundles and carefully fry until puffed and golden, about 30 seconds. Remove and drain on paper towels.
  3. In a separate wok, heat 2 tablespoons of neutral oil over medium heat. Sauté the sliced shallots until caramelized and fragrant, about 5 minutes.
  4. Push the shallots to the side, crack the egg into the wok, and scramble until nearly cooked. Mix in palm sugar, fish sauce, salt, tamarind paste, lime juice, Sriracha, and lime zest, stirring until it reaches 240°F (115°C).
  5. Toss the crispy noodles into the sauce, ensuring every piece is evenly coated.
  6. In a lined baking pan, layer the noodles and sprinkle with cashews and pumpkin seeds if desired.
  7. Allow the mixture to cool completely before cutting it into pieces.
  8. Store in an airtight container. For best flavor, let them sit for at least half a day before serving.

Notes

Keep an eye on the oil temperature while frying for the best results. You can prepare components in advance and store them separately.