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Mee Krob Sweet and Sour Crispy Noodle Treats

A delightful combination of crispy fried rice noodles coated in a sticky sweet and tangy sauce, perfect for any gathering or as a tasty snack.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Asian, Thai
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 3.2 oz Dry Thin Rice Vermicelli Look for brands like Thai Kitchen or Hereford.
  • Oil for Frying Use a neutral oil with a high smoke point, like canola or peanut oil.
For the Sauce
  • 3/4 Cup Shallots, Thinly Sliced Fresh shallots yield the best flavor.
  • 2 Tablespoon Neutral Oil For sautéing.
  • 5.3 oz Palm Sugar, Roughly Chopped Brown sugar can be substituted.
  • 2 Tablespoon Fish Sauce Use soy sauce for a vegetarian alternative.
  • 1/2 Teaspoon Table Salt
  • 2 Tablespoon Tamarind Paste Available in the international foods aisle.
  • 2 Tablespoon Lime Juice Fresh lime juice is preferable.
  • 2 Tablespoon Sriracha Hot Sauce Add more for a spicier kick.
  • Grated Zest of a Lime For an extra zing.
  • 1/2 Cup Roasted Cashews, Split in Half Optional, adds crunch.
  • 2 Tablespoon Roasted Pumpkin Seeds Optional for texture.
  • Fried Dried Chilies For garnish, optional.
  • Fried Makrut Lime Leaves For garnish, optional.

Method
 

For the Noodles
  1. Heat oil in a wok or deep pot over medium-high heat (around 350°F).
  2. Carefully pull apart the rice vermicelli and cut them into smaller bundles, about 3-4 inches long.
  3. Fry the noodles in the hot oil until they puff up and turn golden (about 1-2 minutes). Remove with a slotted spoon and drain on paper towels.
For the Sauce
  1. In a large non-reactive wok, heat 2 tablespoons of neutral oil over medium heat. Sauté the sliced shallots until soft and translucent (about 3-4 minutes).
  2. Scramble in the egg until it’s just set.
  3. Add palm sugar, fish sauce, salt, tamarind paste, lime juice, Sriracha, and lime zest. Cook until it reaches 240°F, stirring constantly (about 7-10 minutes).
Combine Noodles and Sauce
  1. Add the fried noodles to the sauce, tossing gently until evenly coated.
  2. Layer half of the noodles in a cake pan lined with parchment, followed by half of the cashews and pumpkin seeds. Add remaining noodles and top with the rest of the nuts. Press down gently.
Cool and Cut
  1. Let the mixture cool completely at room temperature (about 30 minutes). Cut into pieces and store leftovers in an airtight container.

Notes

Ensure the oil is hot enough to prevent greasy noodles. These treats keep well for 2-3 days at room temperature, or can be frozen for up to a month. Fry noodles ahead of time for convenience.