Crispy Thai Mee Krob
Golden crispy noodle cake tossed in a sweet-sour tamarind glaze with fresh herbs and roasted peanuts. A vegetarian take on this classic Thai street-food favorite.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 4 oz dried egg noodles
- 4 tablespoons neutral oil, divided
- 2 tablespoons tamarind concentrate
- 1 tablespoon fish sauce
- 1.5 tablespoons brown sugar
- ¼ cup roasted unsalted peanuts, crushed coarse, plus fresh cilantro and lime wedges for serving
Instructions
- 1
Fill a medium pot with water and bring it to a boil over high heat, watching for large rolling bubbles covering the whole surface, about 8 minutes.
- 2
Add the dried noodles to the boiling water and stir once with a fork to separate them.
- 3
Cook the noodles until they are completely soft and bend easily, about 6 minutes, then drain them into a colander and let them cool for 2 minutes.
- 4
In a small bowl, whisk together the tamarind concentrate, fish sauce, and brown sugar until the sugar dissolves and the mixture looks smooth.
- 5
Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add half of the cooled noodles, spreading them in a single layer across the bottom of the skillet like a pancake.
- 7
Cook without stirring until the bottom turns the color of warm honey and feels crispy when you poke it with a fork, about 4 minutes.
- 8
Slide the noodle cake onto a plate, then repeat steps 5 through 7 with the remaining 2 tablespoons of oil and the second half of noodles.
- 9
Return the first noodle cake to the skillet over medium heat, pour the tamarind glaze over the top, and toss with two forks until the glaze coats every strand.
- 10
Add the second noodle cake and toss gently with the first until they are evenly coated with the glaze, about 1 minute.
- 11
Transfer the mee krob to a serving platter or two bowls, then scatter the crushed peanuts over the top in a thin layer.
- 12
Sprinkle fresh cilantro over the peanuts and serve with lime wedges on the side for squeezing.
Tools you’ll need
- 12-inch skillet
- medium pot
- colander
- small bowl
- whisk
- fork (for tossing)
- fork (for testing doneness)
- plate
- platter or bowls
- spoon
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