Chiang Mai Noodles

Made up these Noodles for dinner which were delicious though I missed out on lots of ingredients & substituted some too, guess it would only be better with everything in it. Really quick & a great dish to knock up after work when you’re in a hurry. I used packet noodles, spring onions instead of shallots & added no fried red Asian shallot flakes, fried noodles or fresh red chilli at the end, was feeling very lazy! The recipe is from ‘Bowl Food’ one of those cute little books doing the rounds at the moment


Chiang Mai Noodles

250g fresh thin egg noodles
2 tbspns oil
6 red Asian shallots, finely chopped
3 cloves garlic, crushed
1-2 small fresh red chillies, seeded & finely chopped
2-3 tbspns red curry paste
375g chicken breast, cut into thin strips
2 tbspns fish sauce
1 tbspn grated palm sugar
3 cups (750ml) coconut milk
1 tbspn lime juice
1 cup (250ml) chicken stock
4 spring onions, sliced to garnish
1/3 cup (10g) fresh coriander leaves, to garnish
fried red Asian shallot flakes, to garnish
purchased fried noodles, to garnish
fresh red chilli, finely diced to garnish

Cook the noodles according to packet instructions, drain & set aside

Heat a large wok over high heat, add the oil, shallots, garlic & chilli & stir fry for 3 minutes. Stir in the curry paste & fry for 2 minutes. Add chicken & fry for 3 minutes or until changes colour.

Stir in the fish sauce, palm sugar, coconut milk, lime juice & stock. Reduce the heat simmer over low heat for 5 minutes – do not boil.

To serve, divide the noddles among 4 deep bowls, spoon over the chicken mixture & add the garnishes.