Recipe Cuisine: Chinese
Theme: Soul Spicy
Chiang Mai Noodles
By: Brittany Craig
Ingredients
- 200–250 g dried egg noodles
- 6 eschalots (peeled and halved)
- 4 garlic cloves
- 1-2 fresh red chilli’s (deseeded if preferred)
- 40g olive oil
- 4-5 tbsp red curry paste (to taste)
- 500g chicken thigh fillets sliced thinly
- 2 tbsp fish sauce
- 1 tbsp palm sugar grated
- 1/2 tsp ground turmeric
- 400g coconut milk
- 400ml water
- 2 tsp chicken stock paste
- 2 tbsp fresh lime juice
- 6 stalks of pak choy (halved)
- Bunch of spring onions to garnish
- Fresh coriander leaves to garnish
- 50g fresh bean sprouts
Product used in recipe
- SQUID BRAND - FISH SAUCE
- VALCOM - CURRY PASTE RED
Method
- Bring a large pot of salted water to the boil. Cook the egg noodles according to packet instructions until just tender. Drain, toss lightly with oil to prevent sticking, and set aside.
- Finely chop or blend the eschalots, garlic and chillies until a coarse paste forms.
- Heat the oil in a large saucepan or deep frying pan over medium heat. Add the eschalot mixture and cook for 2–3 minutes, stirring, until softened and fragrant.
- Stir in the red curry paste and cook for 1 minute to release the spices. Add the chicken and cook for 2–3 minutes, stirring, until lightly sealed.
- Add the fish sauce, palm sugar, turmeric, coconut milk, stock paste and water. Stir well and bring to a gentle simmer. Cook for 5 minutes until the chicken is tender and the broth slightly thickened. Stir through the lime juice and adjust seasoning if needed.
- Add the pak choy and simmer for a further 3–4 minutes until just wilted but still vibrant.
- Divide the noodles between serving bowls. Spoon over the chicken and curry broth. Finish with spring onions, coriander leaves and a small mound of bean sprouts just before serving.
