Mee Krob started out as an appetizer - light, crispy, and just the right hit of sweet and sour to wake up your appetite. But we thought, why stop there? So we gave it a little twist. Now you can snack on it anytime.

We take thin rice noodles, fry them until golden and airy, then toss them in bold, flavorful sauces. Our Original version brings that classic sweet and tangy balance. Larb is chili-lime punchy, Pad Thai is nostalgic and savory, and Shoyu Nori… well, that one was experimental - and it ended up becoming one of our favorites.

It’s crunchy, bold, and full of personality. You can snack straight from the bag, toss it on salad or porridge for a little extra magic, and - believe it or not - it even pairs beautifully with a chilled glass of white wine. (We’ve tried it. It works.)

Pad Thai sauce (Coconut sugar, Glucose syrup, Tamarind paste [Tamarind, Water], Shallot, White radish, Sugar, Rice bran oil, Salt, Vinegar, Tomato paste, Chinese chives, Peanut, Chili powder, Citric acid), Fried rice noodles (Thin rice noodles, Rice bran oil), Peanuts, Fried Chinese chives (Chinese chives, Rice bran oil).