Thai food is popular in many parts of the world besides Asia, but many people do not realize how easy some recipes are to recreate in their own kitchens at home.
Try this simple recipe for Chiang Mai Noodles that anyone can make, even on a busy weeknight.
Thai Cooking: Chiang Mai Noodles Recipe
2 tablespoons vegetable oil
2 cloves minced garlic
1 tablespoon Thai red curry paste
1 tablespoon diced red chile (optional)
2 skinless large chicken breasts, chopped into bite size pieces
1/2 chicken bouillon cube
3/4 cup water
1 1/4 cups Thai coconut milk
1 tablespoon fish sauce (optional)
1 tablespoon soy sauce
1 tablespoon tumeric
1 1/2 teaspoons of brown sugar (can use regular sugar if you do not have brown)
Package Fresh egg noodles (can substitute other types of noodles, but preferably use fresh ones)
Garnishes can include fresh cilantro, chopped shallots, chopped green onions, and fresh lime wedges.
To prepare the curry sauce:
1. Heat 1 tablespoon of oil in a medium saucepan over medium heat
2. Toss in minced garlic and stir for about 30 seconds
3. Add red curry paste and chopped chicken, mixing ingredients well
4. Turn the heat up a notch and brown the chicken (approximately 2-3 minutes depending on size)
5. Add coconut milk, bouillon cube, water, soy sauce, tumeric, sugar, and fish sauce. The reason fish sauce is optional is not all grocery stores carry it and some people cannot get over the strong odor. Although the odor is strong in the bottle, the taste and smell in the dish are not. Fish sauce does not overpower the food and really just provides a subtle enhancement to Thai dishes.
6. Continue stirring until all ingredients are thoroughly mixed, while bringing the saucepan to a gentle boil
7. Simmer for about 10-12 minutes, until the chicken is thoroughly cooked.
8. Once cooked, cover and set aside while preparing the noodles To prepare the noodles:
1. Take fresh noodles and dump into a saucepan of boiling water
2. Boil for about 2-3 minutes and they should be done. If you cannot find fresh noodles in the store, you can substitute for some type of dried noodles but they must be soaked for about 15-20 minutes ahead of time.
3. Drain the noodles and immediately rinse with cold water
To prepare the noodle garnish:
1. Set aside some strands of the freshly cooked noodles
2. Heat the last tablespoon of oil in a medium skillet
3. Separate the noodle strands into two bunches and drop them into the skillet
4. Fry noodle bunches until crispy
5. Remove from skillet and set aside on a paper towel
Instructions for plating:
1. Take the regularly cooked egg noodles and divide them into individual bowls. For those watching carbs, just use smaller portions of noodles
2. Pour curry sauce over noodles in each bowl
3. Add crispy dried noodles to top of each one
4. Garnish with shallots, cilantro, green onion, squeeze lime juice and serve