Mee Krob is a wild and beautiful mix of textures and spicy, sour, sweet and salty flavors. For this Thai recipe, we start with crispy fried, super fine rice noodles. Then we deep-fry tofu chunks, bridging the gap between crunchy and soft with a crispy fried outside and a soft, silken inside. Next, we add finely chopped pork and shrimp to a tangy, sweet and spicy sauce, toss everything together and serve with fresh veggies. What’s not to love?
Julienne the tofu: wet a sharp chef’s knife and make thin, matchstick slices of tofu. Continue wetting the knife as needed if the tofu begins to stick to your blade.
Juice the lime.
Peel and finely chop the garlic and shallot.
Finely chop the pork and the peeled, deveined shrimp.
Thinly slice the pickled garlic and fresh chilis.
Julienne the bell pepper and thinly slice the kaffir lime rind.
Chop the bottom half off of the scallions and trim off the root ends.
Set all aside for later.
Heat oil in wok or skillet over medium heat.
When oil is heated, quickly fry the noodles until they’re crisp and golden and then remove.
Deep fry the tofu until crispy and then remove. Set both aside in a strainer or on a paper towel lined tray.
Remove most of the oil, retaining about 1/4 cup.
Stir fry the garlic and shallots until fragrant (about 1 – 2 minutes).
Then add to the mixture:
yellow soybean sauce
ground dried Thai chillies
Stir to combine all of the ingredients, and then reduce heat to medium-low and simmer until the sauce reduces (about 5 minutes). Once the mixture thickens, add your lime juice.
Add the fried noodles and continue turning in the sauce until they stick together.
Stir in the previously fried tofu and mix well.
Spoon onto the serving plates.
Top the noodles with the pickled garlic, fresh chilli and thinly sliced kaffir lime rind.
Garnish with bean sprouts, green scallion tops, julienned bell pepper and cilantro leaves.