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Chiang Mai chicken noodles

Method

  • Place the coconut cream and 25 ml oil in a wok (or large heavy-bottomed pan) and boil over a medium heat until thick. Then add the curry paste, garlic and turmeric, and cook for 2-3 mins, continually stirring.
  • Add the chicken to the wok and toss until well coated, before adding the stock, soy and sugar. Mix well, turn the heat down and gently cook for about 10-15 mins, turning the chicken every now and again. Then add the fish sauce and lime juice. Mix well and taste for seasoning.
  • While the chicken is cooking, heat about 4 cups oil in another pan and fry 100 gm noodles in small batches until crisp and golden. Drain well on kitchen paper towels.
  • Then fry the onion until lightly brown and crisp. Also drain well and set aside with the noodles.
  • At the same time, boil the remaining noodles until tender and drain well.
  • Then toss the fried noodles and shallots with the spring onions, chilli and coriander.
  • To serve, place the boiled noodles in individual bowls and top with the chicken, plenty of the sauce and a garnish of the fried mixture.

Ingredients

  • 2 cups coconut cream
  • vegetable oil
  • 2 heaped tbsp red curry paste
  • 2 garlic cloves, crushed
  • 5 mm knob turmeric, grated (or 1 tspn ground turmeric)
  • 2 small chicken Marylands, halved
  • 2-3 cups chicken stock
  • 2 tbsp dark soy sauce
  • 1 tbsp shaved palm sugar (or soft brown sugar)
  • a splash of Asian fish sauce
  • juice of ½ lime
  • 400 gm egg noodles
  • 1 large onion, finely sliced
  • 2-3 spring (green) onions, shredded
  • 1 long red chilli, finely sliced
  • a good handful of coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm