Thai
Thai - Noodles
Chicken Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 250g fresh egg noodles
- • 300g chicken thighs, sliced
- • 2 tbsp red curry paste
- • 2 cups coconut milk
- • 1 cup chicken stock
- • 2 tbsp fish sauce
- • 1 tsp sugar
- • 1/2 cup pickled mustard greens
- • 1 lime, cut into wedges
Preparation Steps
1
Phase 1
Set aside a handful of the egg noodles to fry for the topping.
2
Phase 2
Fry the red curry paste in oil until fragrant.
3
Phase 3
Add the coconut milk, chicken stock, chicken, fish sauce, and sugar; simmer for 15 minutes.
4
Phase 4
Blanch the remaining noodles for 1 minute, then deep-fry the reserved noodles until crisp.
5
Phase 5
Divide the noodles between bowls and ladle the curry broth and chicken over them.
6
Phase 6
Top with the pickled mustard greens, fried noodles, and a lime wedge.