Chiang Mai Noodles


1 packaged of extra fine thin egg noodles

2 tbsp olive oil

3-4 shallots, diced*

4 garlic cloves, minced

1 red chili, chopped

2 tbsp red curry paste**

3 boneless, skinless chicken breasts, cut into cubes

1/2 of red and green pepper, cut into strips

2 tbsp Thai fish sauce

1/2 tbsp sugar

1 can coconut milk

juice of one lime

1 cup chicken stock

3 green onions, chopped

fried noodles to garnish (optional)

freshly chopped cilantro to garnish (optional)


Step 1: In a large frying pan over medium heat, add the oil. Add the shallots/onions, garlic and chili. Cook for a few minutes, then stir in the curry paste. Cook for 2 minutes. Add the chicken and coat completely. Cook for a 4-5 minutes until lightly browned. Add the red and green pepper strips.

Step2: Stir in the fish sauce, sugar, coconut milk, lime and stock. Mix altogether and reduce the heat until a simmer, not a boil. Let this cook for 15-20 minutes, until the chicken is completely cooked and the peppers still have a little crunch, not soggy.

Step 3: Add the green onions near the end. Prepare the egg noodles (these thin noodles should only take 4 minutes to cook)

Step 4: Divide the noodles into bowls, add chicken mixture on top. Garnish with fried noodles and cilantro if you have any.

*If you can't find shallots, use 1/2 red onion instead (roughly 1.5 cups)

**If you don't like food too spicy, only add 1 tbsp of red curry paste, but add 2 if you like it spicy!

**Best if you move contents to a sauce pot since the frying pan may over flow!

Tastes best the day after cooking