Chiang Mai Noodles Recipe

Name: Chiang Mai Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g fresh egg noodles; 1 tablespoon peanut oil; 3 shallots, chopped; 6 garlic cloves, crushed; 2 teaspoons red chilies, finely chopped; 1 -2 tablespoon red curry paste; 350 g lean pork, thinly sliced; 1 carrot, cut into thin strips; 2 tablespoons fish sauce; 2 teaspoons brown sugar; 3 spring onions, finely sliced; ¼ cup cilantro, chopped

Servings: persons

500 g fresh egg noodles
1 tablespoon peanut oil
3 shallots, chopped
6 garlic cloves, crushed
2 teaspoons red chilies, finely chopped
1 -2 tablespoon red curry paste
350 g lean pork, thinly sliced
1 carrot, cut into thin strips
2 tablespoons fish sauce
2 teaspoons brown sugar
3 spring onions, finely sliced
¼ cup cilantro, chopped

1
Cook noodles in wok of rapidly boiling water for 2-3 minutes or until just tender.
2
Drain and keep warm.
3
Heat oil in wok til very hot, add shallots, garlic, chilli and curry paste and stir fry for 2 minutes or until fragrant.
4
Add pork in two batches and cook for 3 minutes or until meat changes colour.
5
Return all meat to work, add carrot, fish sauce, brown sugar and bring to the boil; add noodles and spring onions, toss well.
6
Top with cilantro and serve immediately.

973

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g fresh egg noodles, 1 tablespoon peanut oil, 3 shallots, chopped, 6 garlic cloves, crushed, and more.

Yes, Chiang Mai Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chiang Mai Noodles

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