Mee Grob Rad Na - Crispy Noodles with Marinated Pork and Kai Lan
Mee Grob Rad Na - Crispy Noodles with Marinated pork and Kai Lan
Rad Na means “over the face”, since a thick sauce covers the noodles.
In Thailand people often sprinkle some additional sugar, fish sauce, sliced chilies preserve in vinegar, and ground dried chilies on the dish.
Ingredient (1 serve)
Egg noodles
Vegetable oil
Marinade ingredients
100 g sliced pork
1/2 teaspoon Soy sauce
1/2 teaspoon Oyster sauce
1/2 teaspoon Sugar
1 teaspoon oil
1 teaspoon Tapioca starch
Sauce
Marinated pork
Kai Lan
500 ml Water
1 tablespoon Soybean paste
1 tablespoon Oyster sauce
1 tablespoon Soy sauce
1/2 tablespoon Sugar
2 tablespoons Tapioca starch
1 beaten egg
Crispy Pad Thai Recipe หมี่กรอบทรงเครื่อง - Mee Krob Song Kreuang
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This recipe has all the flavours of pad thai, except the noodles are crispy! This is part 2 of my Mee Krob series, where in the first video I showed you how to make the noodles (recipe link below), which you can enjoy on their own as a great savoury snack. And in this video you'll see how to turn those crispy noodles into a tasty meal!
HOW TO MAKE THE CRISPY NOODLES:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Thai Crispy Noodles in Sweet & Sour Sauce (Mee Krob) |หมี่กรอบสามรส
Mee Krob is a Thai recipe made from crispy rice noodles mix with a sweet and sour sauce.
The sauce is seasoned with tamarind juice, palm sugar, natural cane sugar, pickled garlic juice, lime juice, chili sauce and fish sauce so its blend of sweetness, sourness and saltiness all in one. Hope you all like it.
RECIPE:
180g Wai Wai Rice vermicelli noodles
100g Shallots, chopped
2 Eggs
350g Palm sugar
100g Natural cane sugar
60g Pickled garlic juice
4 Tbsp Fish sauce
100g Chili sauce
2 Tbsp Lime juice
125g Tamarind paste
1/4 Tsp Food colour : Orange red
Cooking oil
#CrispyNoodles #Asmr #ArinFood #Noodles #RiceNoodles #Vermicelli #MeeKrob #หมี่กรอบสามรส
Trans:
1. 탕수육의 타이 바삭한 국수
2. 甘酸っぱいソースのタイのクリスピーヌードル
3. Thaise knapperige noedels in zoetzure saus
4. Thai Crispy Noodles i Sweet & Sour Sauce
5. Thai Crispy Noodles i søt og sur saus
6. Tajski Chrupiący Makaron w Sosie Słodko-Kwaśnym
7. Nouilles thaï croustillantes en sauce aigre-douce
8. Thai-rapeat nuudelit makeassa & hapan kastikkeessa
9. 糖醋泰式炒面
10. Thai Kihikihi Crispy i roto i te Ranu Kari reka me te ranu
11. Thailändische knusprige Nudeln in süß-saurer Sauce
12. Tăiței crocante thailandeze în sos dulce și acru
13. Noodles in Thai CALAMISTRATUS & Dulce tristis CONDIMENTUM
14. Fideos tailandeses crujientes en salsa agridulce
15. Thai Crispy Noodles i Sweet & Sour Sauce
16. نودلز تايلندية مقرمشة بصلصة حلوة وحامضة
17. Tagliatelle croccanti tailandesi in salsa agrodolce
18. Thai Crispy Noodles í sætri og súrri sósu
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Thai Sweet and Sour Crispy Noodles Mee Krob Royal Crispy Noodle with Tamarind Sauce
#ThaiSweet #MeeKrob #Tamarind
Thai Sweet and Sour Crispy Noodles Mee Krob Royal Crispy Noodle with Tamarind Sauce
Mee Krob Royal Palace, an ancient snack
Royal Crispy Noodles An ancient menu that has existed since the reign of King Rama V as well, it is one of the favorite dishes of the Khun Klao Rama 5 and is a appetizer that has a process of making a master class. Because of the refinement of the authentic dishes from the ancient royal people and the charm of this menu is on the skin and the orange juice. Which has a unique scent It is an important ingredient used in sprinkling crispy noodles.
Raw materials to be prepared
1 small packet of rice vermicelli, approximately 400 grams
Pork, small square cut 500 grams
4 prawns (more and less as you like)
Hard tofu, small chopped 2 pieces
2 duck eggs
1 cup chives, chopped
Pickled garlic, sliced 1 cup
200 grams of bean sprouts
2 red chilies, shredded
Coriander leaves a little.
1 orange fruit
3 shallots
3 cloves of garlic
Water
3 tablespoons vinegar
1 tablespoon soybean paste
10 tablespoons sugar
3 tablespoons fish sauce
3 tablespoons tamarind orange
2 tablespoons lemon juice
2 tablespoons of orange juice.If you don't have one or you can't find it, substitute 1 tablespoon of lemon juice.
How to make crispy noodles
Prepare noodles for frying. Remove the noodles from the package, soak them in warm water for 5 minutes, place them in a sieve to drain, mix 2 cups of water and 3 tablespoons of vinegar.
Take the well-drained noodles and place them into a large, covered pot. Bring water mixed with vinegar prepared, sprinkle over mee, cover and leave for 5 minutes, turn the noodles back and forth. Repeat again. Cover the lid and leave it for about 10 - 15 minutes. With this method, the noodles will become softer.
Pan with oil on low heat, wait for the oil to heat. When frying little by little If the line is wet, the oil will splash. If it is dry, spread it out before frying. Otherwise the line will not blister. Coagulate into cubes, fry finished in a container, set aside to cool and cover
Tips for preparing mee
Do not soak noodles for a long time. Because it will be crispy but soft quickly, this is very important Because nowadays the rice vermicelli has a drying process to make it soft Not as hard as in the past According to the original recipe, they ask to add dried chili powder to the oil to make the noodles colorful, and during frying, do not forget to take a colander and scoop away the black rice noodles in the pan. This is a method for keeping the oil clean and can be used for a long time.
How to make rice noodles
Peel the shallots and garlic, rinse thoroughly, then chop very finely together and set aside.
Cut red pork into strips about 2 cm long, peel the prawns, wash thoroughly, cut into small pieces.
Heat up a pan with a little oil When hot, add onion and finely chopped garlic, fry for a few minutes, then add pork and shrimp to fry. Add 1 tablespoon soybean paste and stir for a few minutes to get a nice aroma. Add pork or minced chicken. Minced shrimp Or can add whole shrimp
Add sugar to the pan. Stir until the sugar is completely dissolved. Add vinegar, tamarind juice, lemon juice, fish sauce by cooking it to make it taste sweet and sour.
Wash the orange zest, squeeze only the water. Add to the water to cook the fried noodles in the pan. Cut the orange zest into thin thin strips and set aside for sprinkling the noodles. Cut the orange zest, be careful not to stick the rice color under the skin. Will make a bitter taste
Taste the flavored water simmered in the pan. When the desired flavor is desired, place the pork and shrimp in a bowl and simmer the rest of the water in the pan until thick. Pork and Shrimp Because it will freeze When the water is thick, then bring the pork. And the shrimp back into the mixture, stir and then scoop it up into a bowl and wait.
Set the pan to prepare to knead the noodles on medium heat, scoop up the water to warm up the noodles. Put the fried noodles into. Let the noodles spread Then mash Mix the ingredients thoroughly. Bright red rice vermicelli without adding color. Or add any red water, red oily red from the head of fresh shrimp. We already have a natural red color.Before serving, put it on a plate, sprinkle it, decorate it beautifully with garlic.
Cooking tips
To season the mee suk, there must be a mixture of 5 types of water: orange juice, orange juice, tamarind juice, fish sauce, lemon juice and palm sugar. More importantly, if the orange lacks tingling, it will spoil the taste. Because both the vinegar is a mixture of water and flavor And the peel that is sliced and then sprinkled will give a pleasant smell when eating Hold a charm Of the ancient recipe for Mee Krob from the royal family And adding shrimp paste So that the mee has a natural red color of the water
| Siam Street
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