Name: Thai Sweet and Sour Fried Noodles (Mee Grob)
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Ingredients: 750 ml peanut oil; 8 oz rice noodles ( fine); 4 oz ground pork ( or chicken); 4 oz Shrimp (peeled and finely chopped); 250 ml firm tofu (chopped); 80 ml white vinegar; 80 ml sugar; 80 ml Thai fish sauce; 3 large eggs (beaten); 2 cloves garlic (thinly sliced); 3 medium hot red chilies (seeded and thinly sliced); 1/2 bunch cilantro (chopped); 1/2 bunch chives (chopped); ground pepper (to taste)

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Thai Sweet & Sour Fried Noodles – Mee Grob is a relative of the more famous Pad Thai dish. Mee Grob uses peanut oil and fine rice noodles to the max to produce a dish that is finger and lip licking good. I have included Tofu in this recipe for the additional texture but don’t worry it is optional. Mee Grob is often a snack but also a starter. Thai Sweet & Sour Fried Noodles – Mee Grob can also be a lovely side dish to a main course. Naturally if you remove the ground pork or chicken and hey presto, you have a lovely vegetarian recipe that I must admit is a lovely meal in its own right.

Thai Sweet and Sour Fried Noodles (Mee Grob)

Lovely simple dish that packs a mild hit but always enjoyable.

4.76 from 101 votes

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Course: Main Dish

Cuisine: Thai

Keyword: Noodles

Prep Time: 3

Cook Time: 10

Total Time: 13

Servings: people

Calories: 1343kcal

Ingredients

750 ml peanut oil
8 oz rice noodles fine
4 oz ground pork or chicken
4 oz Shrimp peeled and finely chopped
250 ml firm tofu chopped
80 ml white vinegar
80 ml sugar
80 ml Thai fish sauce
3 large eggs beaten
2 cloves garlic thinly sliced
3 medium hot red chilies seeded and thinly sliced
1/2 bunch cilantro chopped
1/2 bunch chives chopped
ground pepper to taste

Instructions

Heat the oil in a wok or pot over moderate heat until the surface shimmers.
Meanwhile, place the rice noodles in a plastic bag and crush to break them into small pieces.
Test the oil by dropping a few noodles in – they should puff up immediately.
Fry the noodles in small batches and remove from the oil as soon as they have puffed and turned light golden brown.
Place on paper towels to drain the oil.
Drain off all but about 1/4 cup (60 ml) of the oil and stir fry the ground pork or chicken for 2 to 3 minutes, until no longer pink.
Add the shrimp and stir fry for 1 minute. Add the tofu and stir fry for 1 minute.
Stir the vinegar, sugar, and fish sauce together in a bowl until the sugar is dissolved.
Add to the meat mixture and bring to a boil.
Add the beaten eggs and pepper, stirring until the eggs are set.
Add the noodles and the remaining ingredients and stir gently to combine. Serves immediately.