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| Mie Grob ~ This dish as well as Tom Yum Koong are probably the best known Thai dishes. This will take some practice, but is well worth learning. With the use of crispy fried noodles one may think this is a Chinese Chow Mein dish, but I assure you it is most definitely a Thailand dish. Please read over the entire recipe before starting this recipe. Another great noodles dish is Chiang Mai Noodle Soup, however it is not a crisp noodle dish. ~ ChileMasters 1 package rice vermicelli (bi-hoon) 1/2 pound shrimp, cleaned and cut into small pieces 1 tbsp finely green onions (reserve green leaves) 1 piece bean cake (tofu), finely diced 1/2 tbsp brown bean sauce (obtain at Asian Market) 3 tbsp fish sauce 3 tbsp sugar 1 whole pickled garlic sliced (optional) (Asian Markets) 1 tbsp lemon or orange peel grated or finely minced 1 red chile (fresh) cut into small strips (Asian markets)(These are also known as Thai Dragon) 1 tbsp chopped green onion leaves from reserved leaves above) or chives oil for frying and deep frying, I prefer canola oil in this recipe. Note: As with most Asian recipes keep your ingredients in separate bowls until ready for use. 1. Place rice vermicelli (noodles) in luke water for about 1 minute or until softened. Drain, cover with a damp cloth and set aside for 20 minutes. Deep fry the noodles until light brown. Set aside. 2. Heat a wok over medium heat then add 3 tbsp oil. Stir-fry shrimp, add onions, bean cake, and brown bean sauce. Remove from heat. Remove shrimp from wok with a spoon. (you must at this point remove the shrimp leaving the sauce). Heat the remaining sauce over low heat. Add the fish sauce and sugar, stirring constantly until you have a thick sauce (about like syrup). Add the fried noodles and toss gently. Arrange on a serving platter and allow to cool (You may place fresh uncooked bean sprouts on the sides of the noodles). Top with the shrimp, pickled garlic, orange/lemon peel, red chile strips and chopped green onion leaves. Note: Thai would normally eat this with chop sticks eating directly off the serving platter. If you prefer you may top individual plates in the same manner. |
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