Thai Crispy Rice Noodles (Mee Krob)

Steps

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1. 1
   Separate the 110g of rice noodles to help them become fluffy when fried.
   ≈0:16
2. 2
   Heat vegetable oil to the proper temperature and deep-fry the noodles on high heat until crispy, then remove and drain immediately.
   ≈0:45
3. 3
   Whisk the egg and pass it through a fine strainer, then fry into thin egg strands.
   ≈1:23
4. 4
   Heat 2 tablespoons of oil and fry the chopped garlic and sliced shallots on low heat until fragrant.
   ≈2:15
5. 5
   Add the tamarind juice, fish sauce, palm sugar, sugar, and red food coloring. Simmer until the sauce thickens to the desired consistency.
   ≈2:34
6. 6
   Add half of the crispy noodles and mix, then add the remaining noodles and mix well until evenly coated.
   ≈3:16
7. 7
   Continue cooking on low heat for a few minutes to maintain the crispy texture of the noodles.
   ≈3:51
8. 8
   Stir in the chives and mix together. Serve immediately.
   ≈4:05