Mee Krob or Mi krop literally means crispy noodles in Thai. It is a crunchy stir-fried noodle dish is a bit spicy and it is great withÂ spring rolls or grilled meat.
150g fresh silken firm tofu
Vegetable oil, for deep frying
125g rice vermicelli
1 tablespoon peanut oil
2 eggs beaten lightly
1 tablespoon water
2 cloves garlic, crushed
2 fresh small red chili, chopped finely
1 small green chili, chopped finely
2 tablespoons sugar
2 tablespoons fish sauce
2 tablespoons tomato sauce
1 tablespoons rice wine vinegar
200g pork mince
200g cooked small prawns, shelled and chopped coarsely
6 green onions, sliced thinly
1/4 cup firmly packed fresh coriander leaves
Pat-dry the tofu using paper towels. Slice them into 1cm strips. After, place them on a tray lined with paper towels. Cover them with some more paper towels and let them stand for 10 minutes.
Heat the vegetable oil in a wok or frying pan over medium heat. Deep fry the vermicelli in batches. Drain the excess oil and then set aside.
In the same wok or frying pan, deep fry the tofu in batches until they are light brown. Once again, drain the excess oil.
Heat 2 teaspoons of peanut oil in a different wok or frying pan. Combine the beaten egg and the water. Mix and then pour half of the mixture into the pan. Swirl it to make a thin omelette. Cook for 2-3 minutes until the egg is set. Remove from the wok and roll the omelette. Cut it into thin strips and set aside. Repeat the process with the remaining egg.
Place the garlic, red chili, green chili, sugar, fish sauce, tomato sauce, and vinegar in a small bowl. Mix well. Transfer half of the mixture into a small jug.
Put the pork mince in the bowl with the chili mixture to marinate it. After, heat the remaining peanut oil in a wok over medium heat and then stir-fry the marinated pork mince for 5-8 minutes until cooked and light brown. Add the prawns and stir-fry them for 1-2 minutes until they turn pink. Stir in the fried tofu and lightly toss. Cook it for another 1-2 minutes until heated through. Transfer the pork mince, shrimp and tofu mixture to a plate.
Pour the reserved chili sauce mixture into the same wok. Add the onions and fried vermicelli. Toss until the noodles are coated in chili sauce. Transfer to a serving plate and top with omelette strips and coriander leaves. Serve warm.
Photo Courtesy Of: Â Ron Dollete