Chiang Mai Noodles (Thermomix)
This chiang mai noodles recipe made in the Thermomix features a rich, aromatic curry broth, tender noodles, and classic Thai toppings for a comforting and flavourful meal. Ready in under 30 minutes!
Equipment
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 200 to 250 g (7.1 oz) dried egg noodles (see Notes)
- 6 eschalots (shallots) cut into halves
- 3 cloves garlic
- 1 to 2 fresh red chillies trimmed and cut into halves, deseeded if preferred
- 40 g (3 tbsp) oil
- 4 to 5 tbsp Thai red curry paste to taste (see Cookidoo Tips)
- 500 g (1.1 lb) chicken thigh fillets cut into thin strips
- 2 tbsp fish sauce
- 1 tbsp palm sugar grated
- 0.5 tsp ground turmeric
- 400 g (14 oz) tin coconut milk
- 2 tbsp lime juice
- 2 tsp chicken stock paste (see Cookidoo Tips) (I use a chicken stock pot)
- 400 g (1 ¾ cups) water
- 5 to 6 stalks pak choi cut into halves
- 2 to 4 spring onions trimmed and cut into thin slices, for garnishing
- 4 sprigs fresh coriander leaves only, for garnishing
- 50 g (1.8 oz) fresh bean sprouts for garnishing
Instructions
- Cook the egg noodles as per the packet instructions. Drain, cover and set aside (see Notes).
- Place the eschalots, garlic and chilli into the mixing bowl and chop 3 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula.
- Add the oil and cook 3 minutes/100C/speed 1.
- Add the curry paste and chicken and cook 3 minutes/90C/reverse/speed 1.
- Then add the fish sauce, palm sugar, turmeric, coconut milk, lime juice, stock paste (or stock pot) and water and cook 5 minutes/90C/reverse/speed 1.
- Add the pak choy and cook 4 minutes/90C/reverse/speed 1. I’d recommend cooking the noodles at this step (see Notes).
- Divide the reserved noodles between serving bowls. Top with the chicken and sauce, then garnish with spring onions, coriander leaves and bean sprouts just before serving.
- We enjoy ours with some prawn crackers and have the leftovers a couple of nights later!
Notes
- Rather than cooking the noodles at step 1 and risking them sticking together once set aside, I cooked them at step 6. This meant they were freshly cooked and after draining them, they were divided straight into the serving bowls.
- Vegetarian option - replace the chicken with tofu or jackfruit and use vegetable stock instead of chicken stock.
- Gluten-free option - use rice noodles instead of egg noodles.
Cookidoo Tips
- To make your own Thai red curry paste and chicken stock paste, please refer to Cookidoo®.
- The heat and flavour of this dish will depend on the strength of the curry paste you use.
Nutrition
Calories: 831kcal | Carbohydrates: 54g | Protein: 32g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 1097mg | Potassium: 907mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3599IU | Vitamin C: 36mg | Calcium: 123mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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