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

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

Ingredients

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Ingredients

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