Chiang Mai (khao Soi) Noodles

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons oil
• 3 garlic cloves, crushed
• 4 shallots, chopped
• 4 cups coconut milk
• 2 tablespoons curry powder
• 1 tablespoon red curry paste
• 8 ounces beef, cut into 1-inch cubes
• 1/2 cup fish sauce
• 1/4 cup sugar
• 1/2 teaspoon turmeric
• 1 tablespoon lime juice
• 3 cups water
• 6 ounces fresh thin egg noodles (ba mee)
• 1 green onion, chopped
• 1 tablespoon cilantro leaves or 1 tablespoon coriander leaves, chopped
• 2 shallots, sliced
• 1/2 lime, in wedges
• 1/4 cup sliced chinese mustard pickle

Recipe

• 1 heat a large saucepan and add oil.
• 2 when oil hot, stir-fry garlic & shallots for 30 seconds.
• 3 add coconut milk, curry posder, red curry paste, and then the beef.
• 4 heat to boiling, then reduce to medium heat.
• 5 simmer for ~30 minutes.
• 6 add fish sauce, sugar, turmeric, and lime juice.
• 7 stir to combine all the ingredients and bring to a slow boil.
• 8 continue to cook for 10 minutes.
• 9 in a medium saucepan, heat the water to rapid boiling.
• 10 stir in fresh noodles and cook for 1 minute in rapidly boiling water.
• 11 drain the noodles and place in a serving bowl.
• 12 pour curry mixture over the noodles and top with the green onion and the cilantro.
• 13 serve with the garnish ingredients arranged on the side.