Mee krob

Method

1. 1 Soak the dried rice noodles for 10 minutes until soft, drain thoroughly, then deep-fry small handfuls for 30 seconds until puffed up, white, and crispy.
2. 2 Fry the shredded tofu and sliced dried onions until golden brown and crispy, then remove and drain on paper towels.
3. 3 Beat the eggs and pour them in thin strips into a pan of hot oil, then remove and set aside to make latte art.
4. 4 Mash the tamarind with warm water, then strain to remove the seeds. Simmer the tamarind water with palm sugar, fish sauce, and Thai soy sauce over low heat for 12 minutes until the sauce thickens.
5. 5 Sauté the garlic and peeled shrimp for 2 minutes, pour in the sauce, then turn off the heat. Squeeze in some orange juice and add the grated orange zest for extra flavor.
6. 6 Quickly mix the fried rice noodles, tofu, scrambled eggs, and fried onions with the sauce, then arrange on a plate with bean sprouts and raw chives.

With an appliance

• Air fryer 58 min

  Replace steps 1 and 2: spray rice noodles, tofu, and dried onions with oil, fry each batch separately at 200 degrees for 7 minutes, tossing in a basket at the 4th minute; step 3 still involves frying the scrambled eggs in the pan.