This chiang mai noodles recipe made in the Thermomix features a rich, aromatic curry broth, tender noodles, and classic Thai toppings for a comforting and flavourful meal. Ready in under 30 minutes!
I love Thai red curry dishes, so when I saw this chiang mai noodles recipe for making in our Thermomix, I knew it was one I wanted to make...and we weren't disappointed! On making it for the first time, I added 4 tablespoons of Thai red curry paste, which gave a lovely heat that had developed even more when we had the leftovers a couple of nights later. The fresh bean sprouts, spring onions and coriander garnishes also give a lovely fresh crispness to the finished dish.
This recipe is definitely on our list of ones to make over and over...and I might even make my own curry paste!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Rather than cooking the noodles at step 1 and risking them sticking together once set aside, I cooked them at step 6. This meant they were freshly cooked and after draining them, they were divided straight into the serving bowls.
- Vegetarian option - replace the chicken with tofu or jackfruit and use vegetable stock instead of chicken stock.
- Gluten-free option - use rice noodles instead of egg noodles.
FREQUENTLY ASKED QUESTIONS
Yes - prepare the curry broth and keep it in the fridge for up to 3 days. Reheat gently and cook the noodles fresh before serving.
Egg noodles are traditional, but rice noodles or even ramen noodles work well as substitutes.
Add more chilli paste, fresh chillis, or a drizzle of chilli oil to the broth.
Absolutely - look for Thai red or yellow curry paste for the best flavour. Adjust the amount based on your spice tolerance.
Serve with a fresh Thai mango salad, spring rolls, or steamed greens for a complete meal.
Keep them in an airtight container in the fridge for 2 to 3 days. Reheat gently on the hob.
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How to make these Chiang Mai Noodles with or without the Thermomix
Recipe on Australia Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Cookidoo Tips
- To make your own Thai red curry paste and chicken stock paste, please refer to Cookidoo®.
- The heat and flavour of this dish will depend on the strength of the curry paste you use.
Ingredients
- 200 to 250g dried egg noodles (see Tips)
- 6 eschalots (shallots), cut into halves
- 3 cloves garlic
- 1 to 2 fresh red chillies, trimmed and cut into halves, deseeded if preferred
- 40g oil
- 4 to 5 tbsp Thai red curry paste, to taste (see Cookidoo Tips)
- 500g chicken thigh fillets, cut into thin strips
- 2 tbsp fish sauce
- 1 tbsp palm sugar, grated
- 0.5 tsp ground turmeric
- 400g tin coconut milk
- 2 tbsp lime juice
- 2 tsp chicken stock paste (see Cookidoo Tips) (I use a chicken stock pot)
- 400g water
- 5 to 6 stalks pak choi, cut into halves
- 2 to 4 spring onions, trimmed and cut into thin slices, for garnishing
- 4 sprigs fresh coriander, leaves only, for garnishing
- 50g fresh bean sprouts, for garnishing
Instructions
- Cook the egg noodles as per the packet instructions. Drain, cover and set aside (see Tips).
- Place the eschalots, garlic and chilli into the mixing bowl and chop 3 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula.
- Add the oil and cook 3 minutes/100C/speed 1.
- Add the curry paste and chicken and cook 3 minutes/90C/reverse/speed 1.
- Then add the fish sauce, palm sugar, turmeric, coconut milk, lime juice, stock paste (or stock pot) and water and cook 5 minutes/90C/reverse/speed 1.
- Add the pak choy and cook 4 minutes/90C/reverse/speed 1. I’d recommend cooking the noodles at this step (see Tip).
- Divide the reserved noodles between serving bowls. Top with the chicken and sauce, then garnish with spring onions, coriander leaves and bean sprouts just before serving.
- We enjoy ours with some prawn crackers and have the leftovers a couple of nights later!
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted to use a large saucepan and the hob.
My suggestions are as follows:
- Cook the egg noodles as per the packet instructions. Drain, cover and set aside (see Tips).
- Finely chop the eschalots, garlic and chilli.
- Heat the oil on a medium heat in a large saucepan. Add chopped eschalots, garlic and chilli and cook for 3 minutes, stirring frequently.
- Add the curry paste and chicken and cook for 3 minutes, stirring frequently.
- Then add the fish sauce, palm sugar, turmeric, coconut milk, lime juice, stock paste (or stock pot) and water and cook for 5 minutes, stirring frequently.
- Add the pak choy and cook for 4 minutes, stirring frequently. I’d recommend cooking the noodles at this step (see Tips).
- Divide the reserved noodles between serving bowls. Top with the chicken and sauce, then garnish with spring onions, coriander leaves and bean sprouts just before serving.
- We enjoy ours with some prawn crackers and have the leftovers a couple of nights later!
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Chiang Mai Noodles (Thermomix)
Equipment
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 200 to 250 g (7.1 oz) dried egg noodles (see Notes)
- 6 eschalots (shallots) cut into halves
- 3 cloves garlic
- 1 to 2 fresh red chillies trimmed and cut into halves, deseeded if preferred
- 40 g (3 tbsp) oil
- 4 to 5 tbsp Thai red curry paste to taste (see Cookidoo Tips)
- 500 g (1.1 lb) chicken thigh fillets cut into thin strips
- 2 tbsp fish sauce
- 1 tbsp palm sugar grated
- 0.5 tsp ground turmeric
- 400 g (14 oz) tin coconut milk
- 2 tbsp lime juice
- 2 tsp chicken stock paste (see Cookidoo Tips) (I use a chicken stock pot)
- 400 g (1 ¾ cups) water
- 5 to 6 stalks pak choi cut into halves
- 2 to 4 spring onions trimmed and cut into thin slices, for garnishing
- 4 sprigs fresh coriander leaves only, for garnishing
- 50 g (1.8 oz) fresh bean sprouts for garnishing
Instructions
- Cook the egg noodles as per the packet instructions. Drain, cover and set aside (see Notes).
- Place the eschalots, garlic and chilli into the mixing bowl and chop 3 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula.
- Add the oil and cook 3 minutes/100C/speed 1.
- Add the curry paste and chicken and cook 3 minutes/90C/reverse/speed 1.
- Then add the fish sauce, palm sugar, turmeric, coconut milk, lime juice, stock paste (or stock pot) and water and cook 5 minutes/90C/reverse/speed 1.
- Add the pak choy and cook 4 minutes/90C/reverse/speed 1. I’d recommend cooking the noodles at this step (see Notes).
- Divide the reserved noodles between serving bowls. Top with the chicken and sauce, then garnish with spring onions, coriander leaves and bean sprouts just before serving.
- We enjoy ours with some prawn crackers and have the leftovers a couple of nights later!
Notes
- Rather than cooking the noodles at step 1 and risking them sticking together once set aside, I cooked them at step 6. This meant they were freshly cooked and after draining them, they were divided straight into the serving bowls.
- Vegetarian option - replace the chicken with tofu or jackfruit and use vegetable stock instead of chicken stock.
- Gluten-free option - use rice noodles instead of egg noodles.
Cookidoo Tips
- To make your own Thai red curry paste and chicken stock paste, please refer to Cookidoo®.
- The heat and flavour of this dish will depend on the strength of the curry paste you use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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