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. It 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)
- 750 ml peanut oil
- 8 oz rice noodles 225 g, fine
- 4 oz ground pork 125 g, or chicken
- 4 oz Shrimp peeled and finely chopped, 125 g
- 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
- 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.