Chiang Mai Noodles Recipe
 An interesting noodle dish from Thailand
that combines soft, boiled noodles with crisp deep-fried ones and adds the
classic Thai contrast of sweet, hot and sour flavors. Magic paste is a
commercial product sold in jars in Asian stores. It is a blend of garlic,
cilantro root and white pepper. This combination of flavors is widely used
in Thai home cooking. When mixed with red curry paste, magic paste gives a
great flavor to this combination of chicken, red (bell) peppers and
noodles.
Ingredients: (Serves 4)
250 ml/8 fl oz/1 cup coconut cream
15 ml/1 tablespoon magic paste
5 ml/1 teaspoon Thai red curry paste
450 g/1 lb chicken thigh meat, chopped into
small pieces
30 ml/2 tablespoons dark soy sauce
2 red (bell) peppers, seeded and finely
diced
600 ml/1 pint/2½ cups chicken or vegetable
stock
90 g/3½ oz fresh or dried rice noodles
For the garnishes:
Vegetable oil, for deep-frying
90 g/3½ oz fine dried rice noodles
2 pickled garlic cloves, chopped
Small bunch fresh cilantro (coriander),
chopped
2 limes, cut into wedges
Method:
Pour the coconut cream into a large wok and
bring to the boil over a medium heat. Continue to boil, stirring
frequently, for 8-10 minutes, until the milk separates and an oily sheen
appears on the surface. Add the magic paste and red curry paste and cook,
stirring constantly, for 3-5 seconds, until fragrant.
Add the chicken and toss over the heat until
sealed on all sides. Stir in the soy sauce and the diced peppers and
stir-fry for 3-4 minutes. Pour in the stock. Bring to the boil, then lower
the heat and simmer for 10-15 minutes, until the chicken is fully cooked.
Meanwhile, make the noodle garnish. Heat the
oil in a wok to 190ºC/375ºF or until a cube of bread, add to the oil,
browns in 40 seconds. Break all the noodles in half, then divide them into
four portions. Add one portion at a time to the hot oil. They will puff up
on contact. As soon as they are crisp, lift the noodles out with a slotted
spoon and drain on kitchen paper.
Bring a large pan of water to the boil and
cook the fresh or dried noodles until tender, following the instructions
on the packet. Drain well, divide among four warmed individual dishes,
then spoon the curry sauce over them. Top each portion with a cluster of
fried noodles. Sprinkle the chopped pickled garlic and cilantro over the
top and serve immediately, offering lime wedges for squeezing.
Happy Cooking,
Carol |
