Chiang Mai Noodles

June 04, 2015

Chiang Mai, Thailand is famous for this noodle dish served with both boiled noodles and crispy fried noodles. It\\\'s spicy, fragrant and the crispy noodles give this exotic soup a little something extra!

50 grams deep-fried egg noodle (you can get these at most Asian markets, or simply toss boiled egg noodles into a wok or stainless steel saucepan with a few inches of oil and fry until lightly golden)
100 grams boiled egg noodles
2 Tablespoons pickled cabbage (optional!)
50 grams diced chicken (or tofu)
2 Tablespoons coconut or safflower oil
2 cups coconut milk
3 chopped shallots
2 Tablespoons fish or soy sauce
1 teaspoon palm or brown sugar
1 teaspoon Indian curry powder
1 Tablespoon red curry paste
1 Tablespoon finely minced spring onion
1 lime, cut into quarters

1. Put the boiled egg noodle in a bowl 2. Mix the red curry paste with Indian curry powder 3. Heat the oil in a wok over low heat. Add the curry powder and curry paste mix and stir until fragrant: just a few seconds! 4. Add the chicken (or tofu) and 1/4 cup of coconut milk and stir until the chicken is cooked through (or tofu is heated) 5. Gradually add the coconut milk 1/4 cup at a time until all of it is added and bring the heat to medium, stirring constantly 6. Add the fish sauce and sugar 7. Pour everything into the bowl with the noodles 8. Top with pickled cabbage, lime and shallots.

Nutritions

Calories
1959

Sodium
802mg
33% DV

Fat
127g
196% DV

Protein
43g
87% DV

Carbs
138g
47% DV

Fiber
14g
57% DV