From Chef Wee, La Cucina Restaurant, Thailand
Ingredients
egg noodle - 300 grams
chicken (sliced into thin pieces) - 300 grams
soya oil - 2 tablespoons
red chili paste - 1 teaspoon
Indian curry powder - 2 teaspoons
sugar - 1 teaspoon
oyster sauce - 2 tablespoons
soy sauce - 1 tablespoon
garlic (crushed) - 1 teaspoon
chicken stock - 1 cube
water – 3 - 4 cups
coconut milk (unsweetened) - 2 cups
+ any uncooked vegetables - broccoli, bean sprouts, mushrooms etc.
How to make
Boil water in pan, add most of the noodles and boil until noodles turn clear yellow (about 5 minutes). Drain water.
In a frying pan - add the rest of noodles and fry in oil until crispy.
In a frying pan:
Add soya oil and red chili paste over medium heat and stir.
Add water and crushed garlic.
Add chicken and stir until nearly cooked.
Add the Indian curry powder, sugar, oyster and soy sauce and cube of chicken stock
When the water boils again - add the vegetables.
When boiling again - add the coconut milk, bring to boil, then simmer until the vegetables are cooked.
Serve hot over noodles in two bowls. Decorate on top with crispy noodles.
Serves two people. Total time about 10 minutes.
La Cucina Restaurant, 15/3 Sri Poom Soi 1, Chiang Mai.
www. lacucinachiangmai.blogspot.com
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