Sometimes called "Chiang Mai noodles", this is an iconic dish from Northern Thailand. Egg noodles in a rich coconut curry broth, topped with crispy fried egg noodles and garnished with pickles and lime, it's a unique and delicious experience!
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Boil the rice noodles and drain the water, then let it dry. Once it is dry or damp, fry the noodles at medium-high flame from both sides.
Chop the shallots and pickled mustard leaves.
In a pan add 1tsp cooking and chili flakes, saute them. Once the color of the chili flakes starts changing and it develops a smoky flavor turn off the flame and take it out in a bowl.
Boil and drain the flat noodles.
Take a saucepan to add 2-3 tbsp oil, then add the khao soi paste, saute them a little, Add a little coconut milk to caramelize the texture and keep mixing them.
Throw in the chicken drumettes and toss the chicken pieces with the gravy and mix them.
Now add the rest of the coconut milk and keep scooping and stirring the chicken pieces. Then add 3 cups of water and keep stirring.
Add 2tbsp soy sauce and stir. Add 2tsp salt and bring it to a boil and then simmer it for 20-30mins.
Add a little soy sauce and salt to taste and give it a last stir. Turn off the flame.
Serving- in a mixing bowl add the boiled flat noodles followed by- 4-5 ladle chicken soup, fried noodles, chopped pickled mustard leaf, shallots, fried chili flakes, and half lime juice.