MEE KROB (THAI CRISP FRIED NOODLES) RECIPE - FOOD.COM
Crispy deep-fried rice noodles coated with a sweet-and-sour sauce. An easy, tasty Thai dish with interesting textures and flavors. Add pork, chicken, shrimp, or fried tofu, or a combination -- your choice.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Gather all ingredients together before commencing to cook.
- Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork.
- Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid.
- Reserve 4 tablespoons of tamarind liquid for the sauce.
- Place rice vermicelli inside a large paper or plastic bag, and break into pieces.
- Heat peanut oil until very hot (between 375 deg F and 400 deg F).
- Fry noodles in small batches until they puff up and turn light to golden brown each batch will only take a few seconds (allow oil to get hot again between batches).
- Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
- Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven.
- Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides.
- Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu.
- Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly.
- Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
- Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute.
- Add the meat and/or shrimp and stir-fry until just cooked, about one minute.
- Add the prepared sauce to the wok and toss all ingredients together until steaming hot.
- Mound the crisp fried noodles on a serving platter and spoon the sauce over.
- Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg.
- Serve immediately, as the noodles will soften after about 10 minutes.
Nutrition Facts : Calories 1772.6, FatContent 169.1, SaturatedFatContent 29.8, CholesterolContent 112.1, SodiumContent 1257.5, CarbohydrateContent 56.6, FiberContent 2.4, SugarContent 16.6, ProteinContent 12.7
THAI CRISPY RICE NOODLES – ALENA'S HOME COOKING
To make these puffed rice noodles, an exact recipe is not necessary. All you need is rice noodles and oil for frying and you can make as much or as little as you want or need.
Provided by Alena's Homecooking
Number Of Ingredients 3
Steps:
- Instructions: 1.Break or cut the rice noodles to your desired size. (Scissors may be handy) 2.Heat a small frying pan or a wok and add the oil. (The bigger the pan, the more oil you will need to use). Heat the oil over medium heat until it is very hot. 3.Taking a small amount each time, (about a handful) deep fry the noodles for 2-5 seconds or until the noodles are puffed and crispy, turning them over once. Do not brown.To check if your oil is ready for frying, take a longer noodle piece and dip the end piece, if it puffs up within seconds, it is ready. If the noodle does not puff up within seconds, wait a little longer for the oil to heat up and try again.4.Set your puffed noodles to drain on a paper towel and continue frying the rest of your noodles.The actual cooking process goes very quickly so be sure to have a utensil ready and a prepared dish lined with a paper towel.5.Once you're finished, sprinkle a pinch of salt on top if desired.Use the crispy noodles as a topping for lettuce wraps, salads or any other dishes they may go with.Enjoy!
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