Chiang Mai Noodles (Thermomix)

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.   I think next time we’ll make it with 5 tablespoons of the paste though!   The fresh bean sprouts, spring onions and coriander garnishes also gave a lovely fresh crispness to the finished dish.

This recipe is definitely on our list of ones to make again…and I might even make my own curry paste next time! 

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.

Tip

• 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.

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Recipe on Australia Cookidoo

Chiang Mai Noodles

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 – 250g dried egg noodles (see Tip)
• 6 eschalots, cut into halves
• 3 garlic cloves 
• 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 coconut milk 
• 2 tbsp lime juice 
• 2 tsp chicken stock paste (see Cookidoo Tips) – I used a chicken stock pot
• 400g water 
• 5 to 6 stalks pak choy, cut into halves
• 2 to 4 spring onions/shallots, trimmed and cut into thin slices, for garnishing
• 4 sprigs fresh coriander, leaves only, for garnishing
• 50g fresh bean sprouts, for garnishing

Instructions

1. Cook the egg noodles as per the packet instructions. Drain, cover and set aside (see Tip).
2. 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.
3. Add the oil and cook 3 minutes/100°C/speed 1.
4. Add the curry paste and chicken and cook 3 minutes/90°C/reverse/speed 1.
5. Then add the fish sauce, palm sugar, turmeric, coconut milk, lime juice, stock paste (or stock pot) and water and cook 5 minutes/90°C/reverse/speed 1.
6. Add the pak choy and cook 4 minutes/90°C/reverse/speed 1.   I’d recommend cooking the noodles at this step (see Tip).
7. Divide the reserved noodles between serving bowls. Top with the chicken and sauce, then garnish with spring onions/shallots, coriander leaves and bean sprouts just before serving.
8. We enjoyed ours with some prawn crackers and had 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: 

1. Cook the egg noodles as per the packet instructions. Drain, cover and set aside (see Tip).
2. Finely chop the eschalots, garlic and chilli.
3. Heat the oil on a medium heat in a large saucepan.   Add chopped eschalots, garlic and chilli and cook for 3 minutes, stirring frequently.
4. Add the curry paste and chicken and cook for 3 minutes, stirring frequently.
5. 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.
6. Add the pak choy and cook for 4 minutes, stirring frequently.   I’d recommend cooking the noodles at this step (see Tip).
7. Divide the reserved noodles between serving bowls. Top with the chicken and sauce, then garnish with spring onions/shallots, coriander leaves and bean sprouts just before serving.
8. We enjoyed ours with some prawn crackers and had the leftovers a couple of nights later!

Chiang Mai Noodles (Thermomix)

Deborah

Recipe on Australia Cookidoo

Chiang Mai Noodles

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Servings 4 people

Ingredients

  

If you don't have the Cookidoo app for your Thermomix follow the recipe below:

• 200 - 250g dried egg noodles see Notes
• 6 eschalots cut into halves
• 3 garlic cloves
• 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 coconut milk
• 2 tbsp lime juice
• 2 tsp chicken stock paste see Cookidoo Tips – I used a chicken stock pot
• 400g water
• 5 to 6 stalks pak choy cut into halves
• 2 to 4 spring onions/shallots 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 Notesw).
• 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/100°C/speed 1.
• Add the curry paste and chicken and cook 3 minutes/90°C/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/90°C/reverse/speed 1.
• Add the pak choy and cook 4 minutes/90°C/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/shallots, coriander leaves and bean sprouts just before serving.
• We enjoyed ours with some prawn crackers and had 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.

 

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.

 

You might also like to try:

• chicken and turkey dishes

 

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