Crispy Thai noodles (Mi Krob)
Crispy deep-fried rice noodles coated with a sweet-and-sour sauce. An easy, tasty Thai dish with interesting textures and flavors. You can find this easy Snack in many food stalls all over Thailand. Add pork, chicken, shrimp, or fried tofu, or a combination – your choice.
200 g rice vermicelli noodles
2 eggs, beaten
3 tbs thinly-sliced pickled garlic
3 tbs shallots, sliced thinly
1 block firm tofu, diced
200 g shrimp, shelled and deveined
tomato, sliced and diced
2 tsp tamarind paste mixed with 5 tsp water
2 tbs lime juice
2 tbs crushed palm sugar
7-8 kaffir lime leaves, very finely shredded
1 tbs fish sauce
Thinly sliced green onions
Sliced red chilies
Nam Pla Prik Sauce
Heat about 250 ml vegetable oil until very hot (preferably Smoking) While it is heating, crush noodles in a plastic bag. Drop noodles, a small quantity at a time, into hot oil. They immediately puff up and turn golden brown, it’s quite remarkable, be quick to remove at once with a slotted spoon or a wire strainer.
When all noodles have been cooked set aside to drain on a paper towels, drizzle the egg into the oil to form a ribbon of cooked egg, then take it from the oil and chop it up. Deep fry tofu dice until golden brown and set aside. Pour off and reserve all but a little of the oil, and stir fry the garlic pickle and shallots.
Stir fry shrimp briefly until they turn pink. Mix cooked ingredients, except the tofu, and transfer to a serving platter. Mix sauce ingredients and pour over the noodles. Top with fried tofu dice, garnish and serve.