Chiang Mai Noodles (Thermomix)
There's a lovely heat from the Thai red curry paste in these chiang mai noodles made in our Thermomix.
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 (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 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.