Mee grob is Pad Thai’s distant cousin; the ingredients are similar, but the balance is more toward the sweet, sour and crunchy, with a hint of citrus.
There are two ways you can have mee grob, as a snack or as a part of the meal. As a snack, mee grob is served is with bean sprouts, Chinese chives and pennywort, sprinkled with fried beaten egg and pickled garlic.
However, the mee grob that is part of a meal is made with simpler ingredients and aimed at long storage. Mee grob, in an air tight container at room temperature, will stay fresh and crunchy for at least 2 weeks. In a cool, dry climate, it can stay good for a few months.
When I was a kid, my grandmother made her mee grob in a large batch and kept it in a special pot in her kitchen. Unbeknownst to her, every time I walked by I would sneak a few bites. I found out later that my cousins were doing the same thing!
At Ampawa Floating Market, Thailand, I found one of the best mee grobs, made with som sah, a type of orange that I believe is Seville orange. If you're visiting, I'd recommend buying a lot and bringing it back home.