Sweet and Sour Crisp Fried Noodles – Authentic Thai Mee Krop

These Thai crisp fried noodles, known as Mee Krop, are a beloved classic of traditional Thai cuisine. The dish perfectly balances sweet, sour and savoury notes with a sauce made from tamarind, lime and coconut sugar, served with prawns, omelette and fresh herbs. It’s a light yet indulgent noodle dish, crispy and full of contrast , a true Thai favourite.

Serves 2.

Ingredients

200 grams dried vermicelli rice noodles

Oil for frying

1 beaten egg

2 pickled garlic heads, roughly chopped

200 grams prawns, peeled, deveined

2 tablespoons sweet tomato sauce

1 tablespoon coconut sugar

2 tablespoons tamarind sauce

2 tablespoons lime juice

2 tablespoons kaffir lime zest

2 tablespoons fish sauce

Garnish:

Mung bean sprouts

Spring onion, cut into 3 cm lengths

Preparation

1. Heat the oil and fry the noodles at 200°C. Drain on kitchen paper and set aside.

2. Make an omelette with the beaten egg and, once cooked, cut into thin strips. Set aside.

3. Stir-fry half the garlic in two tablespoons of oil. Then add the shrimp and cook for two minutes. Add tomato sauce, sugar, tamarind, lime juice, lime zest and fish sauce. Mix well.

4. Place the noodles on a serving plate first, then pour the sweet and sour shrimp mixture and sauce over the noodles.

5. Garnish with the omelette strips, mung bean sprouts, spring onions and remaining garlic. Serve immediately. Toss gently before eating.

This recipe is featured in our Pad Thai, Noodles and Rice Cookbook, a collection of authentic noodle dishes that you can also learn step by step in our Private Thai Cooking Classes on Koh Samui.