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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How to make this 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 - 250g dried egg noodles (see Tip)
- 6 eschalots (shallots), 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 Tip).
- 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 Tip).
- 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!
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 Tip).
- 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 Tip).
- 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!
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Chiang Mai Noodles (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 200 - 250 g (7.1 oz) dried egg noodles see Notes
- 6 eschalots (shallots) cut into halves
- 3 garlic cloves
- 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) coconut milk
- 2 tbsp lime juice
- 2 tsp chicken stock paste see Cookidoo Tips – I used a chicken stock pot
- 400 g (1 ¾ cups) 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
- 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 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.
Nutrition
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