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Thai Recipe : Chiang Mai Noodles

This dish is called Khao Soi Chiang Mai in Thai


  • 1 large onion, finely sliced
  • 2/3 cup vegetable oil
  • 6 large cloves garlic, finely sliced
  • 4 tbsp red curry paste
  • 1 lb lean chicken or pork, finely chopped or minced
  • 2 tbsp sugar
  • 3 tbsp fish sauce
  • 6 ½ egg noodles or spaghetti (dried weight, not cooked)


  • 4 tbsp finely chopped
  • Scallions
  • 4 tbsp finely chopped
  • Fresh coriander

Side dishes:

  • 3 tbsp dried chili flakes
  • Soaked in 4 tbsp warmed vinegar
  • 4 tbsp fish sauce mixed with 2 tbsp lemon juice


  1. Fry onion in 1 tbsp vegetable oil in a wok. Stir fry until golden. Remove, drain and set aside. In another tablespoon of oil, fry garlic and set aside. In another tbsp of oil, fry garlic until crisp and golden. Remove, drain and set aside. Reserve as garnish.
  2. In a wok or large frypan heat remaining ½ cup vegetable oil. Stir fry for several minutes. Add chicken, sugar and fish sauce. Stir fry for several minutes. If chicken is very moist, allow the water to evaporate, frying over a hot flame so sauce remains oily. Turn off heat and set aside.
  3. Bring 2 ½ to 3 ½ pint water to the boil in a large saucepan. Cook noodles to desired tenderness, about 10 minutes, then drain. Reheat chicken in wok.
  4. Serve noodles in individual bowls, covering them with chicken and sauce. Garnish with reserved fried onion and garlic, fresh shallots and coriander. Serve with side bowls of dried chili flakes soaked in warm vinegar, and fish sauce mixed with lemon juice.

Submitted by KY Chang

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Last Modified: 11/27/11.