One of my favorite dishes…
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.