Chiang Mai Noodles

Name: Chiang Mai Noodles
Yield: Serves Four
Cuisine: Thai
Ingredients: 450 g/1 lb chicken thigh meat, chopped into small pieces; 5 ml/1 tsp Thai red curry paste; 15 ml/1 tbsp magic paste; 250 ml/8 fl oz/1 cup coconut cream; 600 ml/1 pint/2½ cups chicken or vegetable stock; 2 red (bell) peppers, seeded and finely diced; 30 ml/2 tbsp dark soy sauce; 2 pickled garlic cloves, chopped; 90 g/3½ oz fine dried rice noodles; vegetable oil, for deep-frying; 90 g/3½ oz fresh or dried rice noodles; small bunch fresh coriander (cilantro), chopped; 2 limes, cut into wedges

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

An interesting noodle dish that combines soft, boiled noodles with crisp deep-fried ones and adds the usual panoply of Thai sweet, hot and sour flavours.

Ingredients

250 ml/8 fl oz/1 cup coconut cream
15

Asia
Thailand
Main course
South East Asia

Method

Pour the coconut cream into a large wok or frying pan and bring to the boil over a medium heat. Continue to boil, stirring frequently, for 8–10 minutes, until the milk separates and an oily sheen appears on the surface.
Add the magic paste