Mee Krob – Sweet & Sour Crispy Noodle Treats – Thai Special

Mee Krob is a beloved Thai snack that features crispy fried rice noodles coated in a tangy, sweet-and-sour sauce. Literally translating to “crispy noodles,” Mee Krob offers a delightful blend of textures and flavors — the crunch of golden noodles paired with a sticky, flavorful glaze made from tamarind, palm sugar, and citrus. Often garnished with fragrant herbs, bean sprouts, and even slivers of pickled garlic or zest, Mee Krob is a perfect balance of savory and sweet. It’s a nostalgic dish in Thai households and a treat that’s sure to impress guests or satisfy a craving for something unique.

  • Prep Time15 min
  • Cook Time20 min
  • Total Time35 min

For the Crispy Noodles:

  • 100g (about 3.5 oz) thin rice vermicelli noodles
  • Vegetable oil (for deep frying)

For the Sauce:

  • 3 tablespoons tamarind paste
  • 3 tablespoons palm sugar (or brown sugar)
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 1 teaspoon white vinegar
  • 1 teaspoon grated orange zest (optional but traditional)

For the Toppings:

  • 1 small shallot, thinly sliced
  • 1 garlic clove, minced
  • 1/2 cup firm tofu, diced and lightly fried (optional)
  • 1 red chili, thinly sliced (adjust to taste)
  • 2 tablespoons chopped cilantro
  • 1/4 cup bean sprouts (optional)
  • Crushed roasted peanuts (optional)

Fry the Noodles:

1

Heat enough vegetable oil in a deep pan or wok over medium-high heat.

2

Once the oil is hot, add a small portion of rice vermicelli noodles.

3

They will puff up instantly.

4

Fry for just a few seconds until crisp, then remove and drain on paper towels.

5

Repeat until all noodles are fried. Set aside.

Make the Sauce:

6

In a small bowl, mix tamarind paste, palm sugar, fish sauce, soy sauce, water, vinegar, and orange zest.

7

Heat a separate pan over medium heat.

8

Add a little oil and sauté the garlic and shallots until fragrant.

9

Pour in the sauce mixture and bring to a simmer.

10

Stir until the sugar is fully dissolved and the sauce becomes slightly sticky.

Combine and Toss:

11

Add the crispy noodles to a large mixing bowl.

12

Pour the warm sauce over the noodles a little at a time, gently tossing to coat.

13

Be careful not to break the noodles too much.

14

Add fried tofu (if using), sliced red chili, and most of the cilantro.

15

Toss again lightly.

Serve:

16

Transfer the coated noodles to a serving plate.

17

Garnish with bean sprouts, crushed peanuts, and remaining cilantro.

18

Serve immediately for the best crispiness.

Recipe Notes :

Noodle Tip: Ensure noodles are well-dried before frying to avoid splattering.

Spice Level: Adjust chili slices to control heat.

Make-Ahead Tip: Prepare the sauce ahead of time and store in the refrigerator. Fry noodles just before serving to maintain crispiness.

Serving Suggestion: Best enjoyed fresh with a chilled Thai iced tea or coconut water.