Destination
Pattaya
The story
Mee krob ("crispy noodles") is one of Thailand's most classical and least-daily noodle dishes — a centuries-old royal Thai preparation that shows up on celebration menus, at ancient-style Thai banquets and in a handful of dedicated Bangkok specialty restaurants. Dried rice vermicelli is deep-fried until it puffs into a delicate crispy web, then tossed lightly in a bright-orange sweet-sour-tangy sauce built on tamarind, palm sugar, vinegar, orange juice and fish sauce, with poached prawn, cubes of fried tofu, thin slices of Chinese chives, garlic and chili. Served on a plate topped with a scatter of pomelo segments and fresh coriander. The texture contrast — shattering crispy noodles, soft prawns, chewy tofu — is the whole point.
Method
Heat oil to 180C. Break the rice vermicelli into 10cm pieces. Fry in small batches for 5 to 8 seconds — the noodles will puff dramatically. Lift out with a slotted spoon onto a wire rack. Continue until all noodles are fried. This is fast — do not walk away.
In a heavy pan, combine palm sugar, vinegar, tamarind, fish sauce, orange juice, red curry paste and water. Bring to a simmer over medium heat. Cook 10 to 15 minutes, stirring often, until reduced to a heavy syrup that coats the back of a spoon. Off the heat, stir in lime juice.
In a wok, warm 2 tbsp oil. Cook garlic, ginger and sliced chili 30 seconds. Add split prawns; cook 90 seconds until just pink. Set aside.
Return the sauce to gentle heat. Add the cooked prawns, fried tofu cubes and Chinese chives. Toss 30 seconds.
Take off the heat. Add the fried noodles all at once. Toss gently with two spoons — the goal is to coat the noodles with sauce without breaking their crispness. Do not toss for more than 15 seconds.
Tip immediately onto serving plates. Do not stack.
Top with pomelo segments, egg omelette strips, fresh coriander and a lime wedge. Serve immediately — mee krob has a 5-minute window before the noodles soften.
Mee krob is not a main dish. It's usually served as an appetiser or as one of several dishes in a Thai royal-style meal.
Tips
- Fry the noodles in seconds. Vermicelli puffs in 5 to 8 seconds at 180C. Any longer and it burns.
- Toss briefly. The sauce should coat the noodles, not soak them. 15 seconds maximum.
- Pomelo is essential. This is the classical royal-Thai garnish — the sweet-tart-fresh fruit balances the sweet-sour sauce. Pink grapefruit is a good substitute.
- Serve immediately. Mee krob softens within 5 minutes on the plate. Get from wok to table fast.
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