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:
Heat enough vegetable oil in a deep pan or wok over medium-high heat.
Once the oil is hot, add a small portion of rice vermicelli noodles.
They will puff up instantly.
Fry for just a few seconds until crisp, then remove and drain on paper towels.
Repeat until all noodles are fried. Set aside.
Make the Sauce:
In a small bowl, mix tamarind paste, palm sugar, fish sauce, soy sauce, water, vinegar, and orange zest.
Heat a separate pan over medium heat.
Add a little oil and sauté the garlic and shallots until fragrant.
Pour in the sauce mixture and bring to a simmer.
Stir until the sugar is fully dissolved and the sauce becomes slightly sticky.
Combine and Toss:
Add the crispy noodles to a large mixing bowl.
Pour the warm sauce over the noodles a little at a time, gently tossing to coat.
Be careful not to break the noodles too much.
Add fried tofu (if using), sliced red chili, and most of the cilantro.
Toss again lightly.
Serve:
Transfer the coated noodles to a serving plate.
Garnish with bean sprouts, crushed peanuts, and remaining cilantro.
Serve immediately for the best crispiness.
Recipe Notes :
Noodle Tips : Be sure your oil is hot enough before frying. Test with a small piece first — it should puff up instantly.
Flavor Balance : Adjust tamarind and sugar amounts for more or less sourness and sweetness.
Vegan Option : Use soy sauce instead of fish sauce, and include tofu or other plant-based protein.
Storage : Best enjoyed immediately, but leftovers can be stored for up to 1 day. Noodles will soften over time.
