About This Project
Mee Krob (Thai Fried Noodles in Sweet-Sour Sauce)
The ingredients
Rice Vermicelli 300 g.
Pork cut into pieces 1/2 cup
Yellow Tofu 1 sheet
Shrimp 5 shrimp
Chopped shallot 1/4 cup
Chopped garlic 1/4 cup
Lime juice 2 tablespoons
Fish sauce 1 tablespoon
Palm sugar 1/4 cup
Tamarind juice 2 tablespoons
Tofu 1 tablespoon
Garlic chives 10 plants
Bean sprout 400 g
Vegetable oil
Method
1.Bring rice vermicelli to soak for about 5 minutes, set aside to drain til dry
2.Heat the oil on medium for frying rice vermicelli, flip them over til they puff up. Once they turn golden brown, set aside to drain. If the rice vermicelli still contains water from step 1 during the fry, it will make the oil splash. So be careful while frying
3.Stir fry pork, shrimp and tofu until they’re cooked and turn yellow. Remove to drain the oil and set aside
4.Leave some oil in a frying pan. Then add the shallots and garlic, stir fry until fragrant. Then add fish sauce, tamarind juice, sugar bean, soy bean paste and lemon juice, lightly simmer until it’s syrupy. Then add pork, shrimp and tofu to fry together until they’re cooked
5.Stir fry rice vermicelli (from step 2) into the sauce to coat with water and remaining ingredients. Top the noodles with garlic chives and bean sprouts. Serve immediately
