Naked Mee Krob (Deep-fried Dry Noodles)
My first encounter with Thai food was in the late 70’s when I was treated to dinner at a Thai restaurant in Los Angeles. I clearly remember the first dish that was brought to our table: Mee Krob. Having been used to eating noodles in various forms, i.e., the Filipino pancit and noodle soups, eating deep-fried noodles in all its crispiness and drizzled with spicy sweet sauce was quite a delight to my palate. Since then, the Thai crispy noodle has become a favorite.
In my kitchen, I probably have enough packages of various noodles enough to last for several months, so I needed to constantly resort to different ways of cooking them. Finally, a flashback of that Thai dinner in Los Angeles presented itself while I was scouring my cupboards for something quick and easy to prepare. I wasn’t craving for a heavy meal, just something to fill my stomach.
And so, here it is: deep-fried dry noodles, without all the trimmings of the Thai Mee Krob, just clusters of dried noodle submerged in hot Olive oil and sprinkled with brown palm sugar. It’s quick and easy, sweet and crispy — just the way I like my noodles.
3 to 4 clusters of dried wheat noodles
2 cups of Olive oil
2 tbsps of brown palm sugar per cluster of noodle
Chopped green onions for garnish
Heat Olive oil in a medium deep pan over medium-high heat. Once hot, submerge 2 noodle clusters at a time. Sprinkle 2 tbsps of palm sugar on top of each cluster and cook for 30 seconds. Turn the clusters over and sprinkle 2 tbsps of palm sugar on top of each cluster and cook for another 30 seconds. Avoid overcooking and burning the noodles. You will want them just slightly browned and crispy. Repeat the process for the remaining noodles. Remove from heat and place on serving plates, garnishing each crispy noodle with green onions.