Another use for mee krob (crunchy rice vermicelli) is this snack. This snack is crunchy rice and dates made into a semi-sweet dessert. I like to mould it into a tom yum pan and serve it sliced with dates in the center, as in the photograph.

Ingredients
30 gms Rice Noodles (Thin)
Oil For Deep Frying
2 Tablespoons Sugar
3 Tablespoons Chopped Dates
1 Tablespoons Sliced Small Onion
1 Tablespoons Fish Sauce
1 Tablespoons Oil

Preparation
1. Preheat the oil, drop in small amounts of the rice noodles, remove and drain. They cook in only a few seconds.
2. Put all the ingredients into a large pan, heat gently and stir until the sugar has dissolved and the onions cooked.
3. Add the crispy rice noodles, and mix well.
4. Spoon into a mould, and press it down with the back of the spoon to compress it. Leave in the fridge to cool.