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Chiang Mai Curried Noodles (Khao soi gai)

Chiang Mai Curried Noodles (Khao soi gai)

This creamy, tangy curry from northern Thailand, is topped with pickled shallots and crispy noodles.

Ready in: 30 minutes

Serves: 4

Complexity: easy

kcal: 780

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Ingredients

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 beansprouts
3 chopped spring onions
chilli oil optional

Directions

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 vegetable 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.