Name: Chiang Mai Curry Noodles
Yield: Serves 4
Ingredients: 2 cups/480 ml. plus 1 tbsp. canola or other neutral oil; One 13½-oz/405-ml. can unsweetened coconut milk; ½ cup/120 ml Thai Kao Soi Paste; 1 tsp. kosher or fine sea salt; 1 tbsp. dark soy sauce; 2 tbsp. Asian fish sauce; 2 cups/480 ml. water; 1 tbsp. granulated sugar; 12-oz. 340-g boneless sirloin tip or steak, trimmed of fat and cut into ¾-in/2-cm chunks; 3 green onions, including green tops, thinly sliced; 1 tbsp. fresh lime juice; 1 lb/455 g dried Chinese-style egg noodles (bamee); ⅔ cup/10 g lightly packed fresh cilantro leaves; 1 lime, cut into wedges

Preparation info

Serves
4

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

A sunny, hearty one-bowl meal, this dish is named after Chiang Mai, Thailand’s northern capital. Soft egg noodles are cloaked in a deeply rich curry sauce and then topped with crunchy deep-fried egg noodles. You can skip the step of frying some of the egg noodles for garnish, but it is quick to do and not messy at all. Plus, the crunchy noodles are addictively good. Look for dried noodles imported from Thailand labeled “Chinese-style egg noodles” and/or bamee. Traditionally, many dif