Chiang Mai Noodles from Thai Food and Cooking by Judy Bastyra and Becky Johnson
An interesting noodle dish that combines soft, boiled noodles with crisp deep-fried ones and adds the usual panoply of Thai sweet, hot and sour flavours.
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Ingredients
- 450 g/1 lb chicken thigh meat, chopped into small pieces
- 30 ml/2 tbsp dark soy sauce
- 2 red (bell) peppers, seeded and finely diced
- 600 ml/1 pint/2½ cups chicken or vegetable stock
- 250 ml/8 fl oz/1 cup coconut cream
- 15 ml/1 tbsp magic paste
- 5 ml/1 tsp Thai red curry paste
- 2 pickled garlic cloves, chopped
- small bunch fresh coriander (cilantro), chopped
- 2 limes, cut into wedges
- 90 g/3½ oz fresh or dried rice noodles
- vegetable oil, for deep-frying
- 90 g/3½ oz fine dried rice noodles
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