Chiang Mai curried noodles (Khao soi gai)

• vegetable oil↗400ml ml

  plus 1 tbsp

• Thai red or yellow curry paste4 tbsp tbsp
• mild curry powder↗2 tsp tsp
• red chilli flakes↗1 tsp tsp
• can coconut milk↗400ml ml
• coconut cream↗150ml ml
• vegetable or chicken stock200ml ml
• fish sauce↗2 tbsp tbsp
• lime juice↗juice 2

  juice 2

• skinless boneless chicken thigh↗500g g
• Chinese dried egg noodles↗300g g

  (medium or thin)

• long red chilli↗1

  (deseeded if you don't like it too hot), sliced

• small shallots↗3

  cut into quarters

• rice wine vinegar↗150ml ml
• small pack coriander

  roughly chopped

• beansprouts100g

  trimmed

• chopped spring onions3
• chilli oil

Step-by-step instructions

1. 1

   First, make the pickled chilli & shallots: 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.

2. 2

   In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.

3. 3

   Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.

4. 4

   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 75g 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.

5. 5

   Boil the remaining noodles for 2-3 mins until al dente, 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 devour while it’s hot.