Chiang Mai noodles

Chiang Mai noodles

One of my favorite dishes…

 

Chiang Mai noodles

 

Chiang Mai noodles

500 g Hokkien noodles (or egg noodles)

2 tbsp neutral oil (canola or sunflower will do)

3 red Asian shallots, finely chopped

6 cloves of garlic, minced

2 tsp red chilis, finely chopped (optional)

1-2 tbsp Thai red curry paste

400 g ground meat (chicken, pork, or beef; I used beef)

1 carrot, cut into thin strips

2 tbsp fish sauce

2 tsp brown sugar

3 spring onions, finely sliced

7 g fresh coriander leaves

  • Cook the noodles in a pot of boiling salted water for 3-5 minutes (or according to instructions on the packet). Drain and set aside, keeping warm.
  • Heat the oil in a wok or large frying pan. Saute the shallots, chills, and curry paste for about 2 minutes, or until the mixture starts to become aromatic.
  • Add half the meat, browning for 3 minutes or until the meat begins to change color.
  • Add the remaining portion of meat along with the carrots, fish sauce, and brown sugar. Allow to simmer until the meat is cooked (not bloody).
  • Portion the noodles into 4 deep plates. Top each portion with the meat mixture, then with spring onions, and garnish with the coriander.
  • Lastly, sprinkle each with some Thai dipping sauce*.

 

*Thai dipping sauce

125 g sugar

1 1/4 dl water

1/2 dl white vinegar

1 tbsp fish sauce

1 small red chili, chopped

1/4 cucumber, peeled, de-seeded and finely diced

1/4 carrot, finely diced

1 tbsp roasted peanuts, chopped

 

  • Combine sugar, water, vinegar, fish sauce, and the chili in a saucepan. Bring to a boil, then let simmer for about 5 minutes, or until it has thickened a bit.
  • Remove from saucepan from the heat, then stir in the remaining ingredients. Set aside or use immediately.
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