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Mee Krob Sweet and Sour Crispy Noodle Treats

Delightful crispy noodle treats with a homemade sweet and sour sauce, perfect for gatherings and customizing to your taste.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Thai
Calories: 180
Ingredients Method Notes

Ingredients
  

For Frying
  • Oil to taste Oil for frying - Make sure to use a neutral oil like vegetable or canola.
Main Ingredients
  • 3.2 oz dry thin rice vermicelli - Look for high-quality noodles for the best texture.
  • 3/4 cup shallots, thinly sliced - These add a sweet caramelized flavor to the dish.
  • 2 tablespoons neutral oil - For sautéing.
  • 1 large egg - Lightly beaten.
  • 5.3 oz palm sugar, roughly chopped - A key ingredient that provides sweetness. If unavailable, you can substitute with brown sugar.
  • 2 tablespoons fish sauce - Essential for that umami taste. Use a high-quality one for the best results.
  • 1/2 teaspoon table salt - To enhance flavors.
  • 2 tablespoons tamarind paste - Adds tanginess; you can replace with lemon juice in a pinch.
  • 2 tablespoons lime juice - Freshly squeezed works best.
  • 2 tablespoons Sriracha hot sauce - Adjust based on your heat preference.
  • 1/2 cup roasted cashews, split in half (optional) - For added texture and flavor.
  • 2 tablespoons roasted pumpkin seeds (optional) - Great for a nutty crunch.
  • handful fried dried chilies for garnish (optional) - If you like an extra kick.
  • handful fried makrut lime leaves for garnish (optional) - Adds a fragrant finish.

Method
 

Preparation
  1. Heat oil for frying to 450°F (230°C) in a deep pan. This high temperature is crucial for that perfect puff!
  2. Pull apart the rice vermicelli and cut them into small bundles to help them fry evenly.
  3. Carefully fry the noodles in the hot oil for about 2 seconds until they puff up instantly! Drain on paper towels to remove excess oil.
Making the Sauce
  1. In another pan, sauté the sliced shallots in 2 tablespoons of neutral oil until they’re beautifully caramelized, about 4-5 minutes on medium heat.
  2. Push the shallots to one side, pour in the beaten egg, and scramble until just set. Then mix everything together and add palm sugar, fish sauce, salt, tamarind, Sriracha, lime juice, and zest. Stir well and cook until it reaches 240°F (115°C).
Combining and Cooling
  1. Toss the fried noodles in the sauce until every piece is coated evenly.
  2. Pack half of the mixture into a lined pan, sprinkle with optional cashews and pumpkin seeds, layer remaining noodles on top, press down firmly and let cool before cutting into pieces.
Storing
  1. Store your Mee Krob crispy treats in an airtight container and enjoy them for weeks to come (if they last that long)!

Notes

Watch the frying carefully as overcooked noodles can turn hard. These treats are best enjoyed fresh, but can be stored in an airtight container for up to 3 days.