Mee Krab



Alternate Spellings: Mee Krob, Mekrab, Mekrob

Cuisine: Thai

Recipe Type: Appetizer

Average User Rating: 2.13 / 5

Vegetarian / Vegan: Vegetarian

Ingredients:

8 oz. rice vermicelli noodles, uncooked
oil, for deep frying
2 cups
2 eggs
4 TB pickled garlic, thinly sliced
4 TB shallots, thinly sliced
1 cup bean sprouts
4 scallions, thinly sliced
Thai red chilis, thinly sliced
Cilantro sprigs

For sauce:
1 TB tomato paste
2 TB soy sauce or vegetarian fish sauce
2 TB palm sugar
2 TB lime juice
1 TB tamarind water

Directions:

Break the noodles into small lengths. Heat the oil to 375 degrees and begin dropping noodles into the hot oil (a little bit at a time). They will puff up and brown almost immediately. Remove from hot oil and place on paper towels to drain. Repeat until all noodles are fried. Beat eggs and drizzle into hot oil to form a cooked ribbon of egg. Remove egg from fryer and chop. Add tofu to fryer and fry until golden brown. Remove tofu and drain on paper towels

Add 1 TB oil to a wok or pan and heat. Fry pickled garlic and shallots for 1 minute. Add tofu to pan and stir. Cook 1 more minute and remove from pan.

Combine sauce ingredients and stir to dissolve sugar.

Place a pile of crispy rice noodles on a plate, topping with a little bit of the fried egg and the tofu mixture. Spoon sauce over dish and garnish with bean sprouts, sliced chilis, scallions, and cilantro. .


Submitted By:

Prep Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4-6

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