Mee Krob
- 1/3 cup honey
- 1/3 cup rice or white vinegar
- 5 tablespoons sugar
- 2–3 drops red food coloring
- 1 tablespoon Tamarind Concentrate
- Vegetable oil for deep-frying
- 2 eggs, beaten
- ½ pound thin rice stick noodles, broken into handfuls
- ½ cup dried shrimp
- 1 cup bean sprouts
- 10 small lime wedges
Instructions:
This dish has a royal background, but is now an everyday
Thai staple. Mee krob is usually served either as an appetizer or as a noodle salad, but I like to eat it as a snack.
- Combine the honey, vinegar, sugar, food coloring, and tamarind in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 2 to 3 minutes or until the mixture begins to thicken; remove from heat and set aside.
- Bring about 3 inches of vegetable oil to 360 degrees in a deep fryer or skillet. Drop a single layer of the rice stick noodles into the hot oil, making sure to leave enough room for them to cook evenly. Turn the noodles with a slotted spoon as soon as they begin to puff up. As soon as the noodles are golden, remove them to paper towels to drain. Repeat until all of the noodles are cooked.
- Add the dried shrimp to the oil and cook for 45 seconds or so. Remove to paper towels.
- Pour out all but a thin coat of the oil from the skillet. Add the beaten eggs and stir-fry them quickly, shirring them into long strips. As soon as they are cooked, remove them to paper towels.
- Bring the sauce back to a boil. Stir in the shrimp and continue to boil for 2 minutes.
- Place about of the noodles on a serving platter and spoon about of the sauce over the top; gently toss to coat the noodles evenly being careful not to crush the noodles. Repeat until all of the noodles are coated in sauce.
- To serve, mound the noodles, place the egg strips over them, and top with the bean sprouts. Pass the lime wedges.