noodle
Mee Krob
หมี่กรอบ
Mild
Mee Krob is a sweet, crispy fried rice vermicelli dish coated in a tangy tamarind and orange sauce — a royal Thai cuisine classic served at special occasions.
Cultural Origin
Mee Krob is a classical Central Thai dish with roots in the royal kitchens of the Rattanakosin era (early 1800s), built on Chinese-Thai influence through the use of crispy rice vermicelli. The sweet-sour tamarind glaze, palm sugar, and fragrant orange zest reflect Siamese palace cooking, and it remains a marker of formal Thai banquets and ceremonial menus.
Allergens & Sensitivities
eggsoyshrimp pastegarlic
Key Ingredients
- rice vermicelli
- tamarind
- orange juice
- tofu
- dried shrimp
Where to Try It
Traditional Thai restaurants specialising in royal or central Thai cuisine.
Tips
- Mee Krob must be served immediately — the noodles lose their crunch within minutes of being dressed.