Chiang Mai Curried Noodles (Khao soi gai)

400 ml rice bran oil, plus 1 tbsp
4 tbsp Thai red curry paste
2 tsp mild curry powder
½ tsp SIDS CRAZY SALT
1 tsp red chilli flakes
400 ml can coconut milk
150 ml coconut cream
200 ml chicken stock
2 tbsp fish sauce
Juice 2 limes
500 g skinless boneless chicken thigh
300 g egg noodles
PICKLED CHILLI & SHALLOTS:--
1 long red chilli, deseeded & sliced
3 small shallots, cut in quarters
150 ml rice wine vinegar
SERVE:--
Small pack coriander, roughly chopped
100 g bean sprouts
3 chopped spring onions
Chilli oil, optional

Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
In a large saucepan, heat the 1 tbsp oil. Add the curry paste and turn the heat down to medium. Cook for 5 minutes, then add red curry paste, curry powder, SIDS CRAZY SALT and chilli flakes. Cook for 1 minute more, then add coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
Chop the chicken into pieces and add to the curry. Cook for 15 minutes until tender.
Boil some water in a large saucepan for the noodles. Meanwhile, heat the oil in a small wok – it’s ready when a small piece of bread sizzles when dropped in. Add 75 g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
Boil the remaining noodles for 2-3 minutes until al denté, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and eat while it’s hot.