Serves: 4
Total Calories: 1,622


3 cups vegetable oil (for deep frying)
2 ounces meekrob noodles
3 tablespoons olive oil
8 medium shrimp (21 to 25 per pound), shelled and deveined
6 tablespoons Tamarind Juice
3 tablespoons rice vinegar
2 tablespoons sugar or honey
1 1/2 tablespoons Thai fish sauce
1 teaspoon paprika
1 egg beaten
2 ounces bean sprouts
1/2 cup shredded leek
4 sprigs cilantro
2 tablespoons toasted pine nuts


Line a large bowl with paper towels.

Pour vegetable oil into a large saucepan and heat to 375 F. (To test oil, drop in a small piece of noodle. It if immediately puffs and enlarges, oil is ready.) Drop half the noodles into the hot oil; noodles should immediately puff. Remove noodles quickly (do not let them color) and transfer to paper-towel-lined bowl to drain. Repeat with remaining noodles.

Heat olive oil in a large skillet over high heat. Add shrimp and sauce 1 minute. Add tamarind juice, vinegar, sugar, fish sauce, and paprika, bring to boil, and stir constantly until mixture is syrupy. Reduce heat to medium, add egg, and stir briskly until blended. Let sauce cool to lukewarm.

Transfer sauce to a large bowl, add noodles, and toss to coat well. Arrange noodles on a platter and top with bean sprouts, leeks, and cilantro. Sprinkle with pine nuts and serve.

Nutritional Facts:

Serves: 4
Total Calories: 1,622
Calories from Fat: 1,539

This Meekrob recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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