Chiang Mai Noodles

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.

  2. Add the magic paste