Here’s a twist in the Thai noodle category. If you’re a fan of these flavors, try to source the Kaffir lime (fruit and leaves) which is a fascinating ingredient. Our local “limon mandarina” makes an adequate substitute.
The crunchy-chewy texture of the fried vermicelli pairs up superbly with those sweet, tangy, and spicy flavors that we love so much.
Ingredients (8 to 10 portions)
- 1 package of rice vermicelli noodles (400 to 450 grams depending on which brand)
- Oil for frying
- 8 cloves of garlic finely chopped
- 1/3 cup of brown sugar
- 3 tablespoons of fish sauce (nam pla)
- 2 tablespoons of tamarind paste
- 2 tablespoons of lime juice*
- 2 tablespoons of Sriracha hot sauce
- 1 teaspoon of lime zest (Kaffir limes if possible )
Optional Add Ons
- Fried egg
- Cooked shrimp
- Cooked meats such as chicken or pork
- Thinly sliced and lightly cooked veggies such as carrot, peppers, and scallions
- Thinly sliced red chili peppers
- Chopped nuts such as peanuts or cashews
- Fresh cilantro leaves sprinkled on top to finish
- Very thinly sliced and fried lime leaves (Kaffir limes if possible )
- Heat the oil in a deep pan or wok. Working in small batches, fry the noodles. This is a quick process since they will puff out immediately. Drain on paper towels and set aside.
- Pour out hot oil except for 3 tablespoons and gently fry the chopped garlic.
- Add all of the sauce ingredients stirring to dissolve.
- Prepare the add-ons separately.
- For the final assembly, coat the noodles with the warm sauce and mix in the other ingredients. Mee Krob is generally considered like a salad and served room temperature.