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Ingredients
- 6 ounce Sen mee (rice vermicelli noodles)
- 2 x Large eggs, beaten
- 3 Tbsp. Kratiem dong (pickled garlic), thinly sliced
- 3 Tbsp. Shallots (purple onions), sliced thinly
- 4 ounce Belly pork, cut into small dice
- 4 ounce Medium shrimp, shelled and deveined
- 1 x Tomato
- 2 Tbsp. Tamarind juice
- 2 Tbsp. Lime juice
- 2 Tbsp. Palm sugar
- 1 Tbsp. Citrus zest (preferably kaffir lime)
- 1 Tbsp. Fish sauce Thinly sliced green onions, and red and green chilis julienned
- 1/2 c. Hard tofu, cubed
Directions
- Mee krob is an easy dish which makes a pleasant snack, or possibly a useful accompaniment to hotter foods. The tangy sweet & sour sauce is optional though certianly normal, and hardened vegetarians could easily leave out the pork and shrimp.
- In Thailand this is almost always prepared in a wok. If you feel nervous about deep frying in a wok, feel free to use a saucepan or possibly electric deep frier
- Method: Heat about 3 c. of peanut oil till very warm (preferably smoking), then whilst it is heating, crush the noodles in a large plastic bag.
- Drop the noodles, a small quantity at a time, into the warm oil. They immediately puff up and turn golden. Remove at once with a slotted spoon, or possibly the type of wire strainer available from Chinese hardware stores.
- When all the noodles have been cooked and set aside to drain on kitchen paper, drizzle the egg into the oil to create a ribbon of cooked egg, then take it from the oil and chop it up.
- Finally deep fry the pcs of tofu till golden and set aside.
- Now pour off and reserve all but a little of the oil, and stir fry the garlic pickle and shallots. Next stir fry the pork till the fat is hard and the meat cooked to your taste. Stir fry the shrimp briefly till they turn pink.
- Mix the cooked ingredients, except the tofu, and transfer to a serving platter.
- Combine the ingredients of the sauce, and place it in a small bowl so the diners may ladle it over the food as required (if you do it too early the noodles will go soggy).
- Garnish the mee krob with the green onions, chilis and cooked tofu.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 160 | 63% |
| Total Fat 17.76g | 22% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 445mg | 19% |
| Potassium 269mg | 8% |
| Total Carbs 9.92g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 7.52g | 5% |
| Protein 13.91g | 22% |
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