Mee Krob Thai Crisp Fried Noodles

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Crispy deep-fried rice noodles coated with a sweet-and-sour sauce. An easy, tasty thai dish with interesting textures and flavors. Add pork, chicken, shrimp, or fried tofu, or a combination -- your choice.

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Steps

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Gather all ingredients together before commencing to cook.

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Cover tamarind pulp with 2 / 3 cup hot water , and crush and break up pulp with a fork.

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Let stand for 20 minutes , then pour mixture through a strainer and press to extract the liquid.

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Reserve 4 tablespoons of tamarind liquid for the sauce.

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Place rice vermicelli inside a large paper or plastic bag , and break into pieces.

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Heat peanut oil until very hot.

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Fry noodles in small batches until they puff up and turn light to golden brown each batch will only take a few seconds.

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Remove at once with a slotted spoon , or wire strainer , and drain immediately on paper towels.

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Next , deep fry the diced tofu until golden brown , drain and keep warm in a low oven.

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Lastly , drizzle the egg into the oil in a circular fashion , and cook for around 30 seconds until golden brown and crisp on both sides.

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Remove egg from oil , break or slice into pieces , and keep warm in a low oven with the tofu.

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Combine the sauce ingredients , includ.

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Ingredients

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rice vermicelli, tamarind pulp, peanut oil, eggs, salt, garlic, green onions, red chile, boneless pork, shrimp, tamarind juice, fresh lime juice, palm sugar, thai fish sauce, lime zest, tomato paste, bean sprouts, cilantro, firm tofu