Mee Grob หมี่กรอบ
10 serving
A Thai dish of crisp noodles served either as a snack or as a side dish. When served as a snack, it is often accompanied with bean sprouts, Chinese chives, pennywort, pickled garlic, and fried egg.
Ingredients
Instructions
Instructions
1.
Heat the oil in a wok until very hot. Test that it is hot enough by dipping a strand of vermicelli in the oil. If it is hot enough, the noodle will immediately puff up. Working in batches, drop the noodles into the oil, flip to submerge all strands, and remove from the oil to drain. Continue until all noodles are fried.
2.
Add the tofu to the hot oil, frying until brown and crisp. Remove from oil.
3.
Add the shrimp to the oil and fry until crisp, and light brown with whitish specks. Remove from oil.
4.
Remove all but 2 Tbsp. of the oil from the wok. Add garlic and shallot to oil and fry until browned.
Add sugar, water, orange peel, orange juice, tamarind, and fish sauce to wok. Stir to dissolve sugar, and bring to a boil. Reduce sauce until very thick, approaching the soft crack stage.
Return the tofu and shrimp to the pan, stirring to coat. Turn off heat, add the noodles, and gently mix in to the sauce.