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Mee Krob (Thai Crisp-Fried Noodles)


1 1/2 tb vegetable oil
1 onion, finely-chopped
3 garlic cloves, minced
6 dried chinese mushrooms,
-soaked and; sliced
1 green chile, sliced
1 1/2 tb thin soy sauce
1 1/2 limes, juice of
1 1/2 tb dark chinese vinegar
4 1/2 tb sugar
2 tb fish sauce (nam pla or nuoc
1 1/2 tb tomato paste
1 1/2 tb ketchup
1 egg
1/2 ts fish sauce
1/4 ts toasted sesame oil
1 tb plus 2 cups vegetable oil
1/4 lb shredded pork
4 scallions, shredded
1 c bean sprouts
4 oz crab meat
1/4 ts sugar
1/4 lb rice vermicelli


  1. In a well-seasoned wok or large skillet heat oil and saute onion, garlic,
  2. mushrooms and chile until lightly browned. Add remaining sauce ingredients,
  3. stir well and bring to a boil. Pour into a bowl a nd set aside. Beat egg
  4. with fish sauce and sesame oil. Clean wok and reheat. Pour in eggs in a
  5. very thin layer and cook 10 minutes, turning several times. Turn out, roll
  6. up omelette and slice into 1/ 4-inch strips. Heat 1 tablespoon oil over
  7. high heat and saute pork for 2 minutes. Add scallions, bean sprouts, crab
  8. meat and egg strips. Sprinkle with sugar. Saute 30 seconds and transfer to
  9. a bowl.
  10. Clean wok and heat remaining 2 cups oil over medium-high heat. In a large
  11. shopping bag tear vermicelli into bunches. Add one-eighth of noodles and
  12. fry 30 seconds. Remove to a warmed paper towel-lined platter and sprinkle
  13. with one-eighth of pork mixture. Repeat until all noodles and pork are used
  14. up. Pour oil from wok, add sauce mixture and reheat, stirring, until
  15. bubbly. Remove paper towels from platter, pour sauce over noodles and mix
  16. well. Serve immediately.


Serves 8 people
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