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CHIANG MAI NOODLES
Serves 4
INGREDIENTS
VEGETABLE OIL, FOR DEEP FRYING
500G EGG NOODLES
1 LRG BROWN ONION, SLICED THINLY
2 SPRING ONIONS, FINELY SLICED
HANDFUL OF FRESH CORIANDER LEAVES, CHOPPED
2 ½ – 3 TBS RED CURRY PASTE
2 GARLIC CLOVES, CRUSHED
¼ TSP TURMERIC
2 CUPS WATER
1 CAN COCONUT MILK
500G CHICKEN BREASTS, SLICED THINLY
1TBS FISH SAUCE
1 TBS SOYA SAUCE
2 TBS GRATED PALM SUGAR
2 TSP LIME JUICE
2 TBS CHOPPED FRESH CORIANDER
1 FRESH RED CHILLI, SLICED THINLY
METHOD
- HEAT OIL IN WOK AND DEEP-FRY 100G NOODLES IN BATCHES UNTIL CRISP
& DRAIN ON KITCHEN TOWEL.
- USING THE SAME OIL, DEEP-FRY THE BROWN ONION IN BATCHES UNTIL BROWNED
AND CRISP & DRAIN ON KITCHEN TOWEL. COMBINE FRIED NOODLES, FRIED
ONION, SPRING ONION & CHOPPED CORAINDER LEAVES IN A SMALL BOWL.
CLEAN THE WOK.
- PLACE REMAINING 400G OF NOODLES, COVER WITH BOILING WATER, SOAK
FOR 5-10 MIN, AND SEPARATE WITH A FORK, THEN DRAIN.
- COOK PASTE, GARLIC & TUMERIC IN THE WOK, ADD THE WATER &
COCONUT MILK, BRING TO THE BOIL THEN SIMMER STIRRING FOR 2 MINUTES.
ADD THE CHICKEN & COOK THROUGH, THEN ADD THE SAUCES, SUGAR &
JUICE & STIR IN CHOPPED CORIANDER.
- PLACE DRAINED NOODLES ON A SERVING PLATTER & SPOON OVER CHICKEN
CURRY MIXTURE. TOP WITH FRIED NOODLE MIXTURE & SPRINKLE WITH CHILLI
SLICES.
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