Chiang Mai Noodles (Kow Soi)
ready in: under 30 minutes
recipe id: 88690
cook method: stovetop
6 ounces egg noodles
1 can (14 ounce size) red curry sauce
1/4 teaspoon crushed dried red chiles
1 1/2 cup vegetable stock
2 tablespoons fish sauce or soy sauce
1 tablespoon palm sugar (or brown sugar)
1 chopped celery stalk
1 finely sliced shallot
1/4 chopped red bell pepper
1 ounce dried shiitake mushrooms, soaked, drained and sliced
1 tablespoon crushed roasted peanuts
2 tablespoons lime juice
Cook noodles in boiling water 5 to 6 minutes. Drain and rinse in cold water to stop cooking.
Pour red curry sauce into a heavy pot. Stir until smooth; bring to a boil. Add crushed red chiles, vegetable stock, fish sauce and palm sugar. Return to a boil.
Lower heat and add celery, shallot, red bell pepper, mushrooms and peanuts. Return to boil again; remove from heat.
Pour noodles in a large serving bowl and pour sauce over them. Sprinkle with lime juice.
nutritionNutritional data has not been calculated yet.
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