Chiang
Mai Noodles
Kristen W.
Yields: 4 servings
Yields: 4 servings
4
coils egg noodles
3-4
medium chicken breasts
¼
c. oil
4
TB red curry paste
3-4
cans coconut milk
4
green onions
8
TB fish sauce
4
tsp. sugar
4
tsp. indian curry powder
1
lime, quartered
Boil
the coils of egg noodles according to package directions, usually about 4-5
minutes. Drain and place one coil in each serving bowl. Thinly slice chicken. Put oil and red curry
paste into a wok and cook for one minute. Add chicken and stir until chicken
half-way done. Add ¼ c. coconut milk and stir until chicken is fully cooked. Add remaining coconut milk and stir and turn
stove to medium heat. Add fish sauce, sugar, and indian curry powder. Stir
until well mixed and heated through (about 2 minutes). Add cilantro and stir 2
more minutes. Pour over noodles and serve with lime wedges and deep-fried egg
noodles if desired (crispy topping).
