Mee Krob


150g fresh firm silken tofu

vegetable oil, for deep frying

125g rice vermicelli noodles

2 tbsp peanut oil

2 eggs, beaten lightly

1 tbsp water

2 cloves garlic, crushed

2 fresh small red thai chillies, chopped finely

1 small green thai chilli, chopped finely

2 tbsp grated palm sugar

2 tbsp fish sauce

2 tbsp tomato sauce

1 tbsp rice wine vinegar

200g pork mince

200g cooked small prawns, shelled

6 green onions, sliced thinly

1/4 cup firmly packed fresh coriander leaves


1.  Pat tofu all over with absorbent paper,; cut into slices, then cut each slice into 1cm-wide matchsticks.  Spread tofu, in single layer, on absorbent paper-lined tray; cover with more absorbent paper, stand at least 20 minutes.

2.  Meanwhile, heat vegetable oil in wok; deep-fry noodles quickly, in batches, until puffed.  Drain on absorbent paper.

3.  Using same heated oil, deep-fry drained tofu, in batches, until browned lightly.  Drain on absorbent paper.  Discard oil from wok.

4.  Heat 2 teaspoons of the peanut oil in cleaned wok.  Pour half of the combined egg and water into wok; cook over medium heat, tilting wok, until almost set.  Remove omelette from wok; roll tightly, slice thinly.  Heat 2 more teaspoons of the peanut oil in wok; repeat with remaining egg mixture.

5.  Combine garlic, chillies, sugar, sauces and vinegar in small bowl; pour half of the chilli mixture into small jug, reserve.

6.  Combine pork in bowl with remaining half of the chilli mixture.  Heat remaining peanut oil in wok; stir-fry pork mixture about 5 minutes or until pork is cooked through.  Add prawns; stir-fry 1 minute.  Add tofu; stir-fry, tossing gently to combine.

7.  Remove wok from heat; add reserved chilli mixture and half of the onion, toss to combine.  Add noodles; toss gently to combine.  Sprinkle with remaining onion, omelette strips and coriander.


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