Chiang Mai Noodles

Brown sugar is essential to the sour, salty and sweet Thai flavour balance in this noodle dish.

The ingredient of Chiang Mai Noodles

• 350g roomy egg chow mein noodles
• 400ml can coconut milk
• 2 tsp thai red curry bonding agent
• 1 4 tsp turmeric
• 500ml 2 cups massel chicken style liquid addition
• 500g chicken breast fillets sliced
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 2 cup lighthearted basil leaves lead pro further to relieve sustain

The Instruction of chiang mai noodles

• cook noodles in a saucepan of boiling salted water for 2 minutes or until just cooked drain refresh numb chilly frosty government water set aside
• meanwhile heat 125ml 1 2 cup of the coconut milk in a wok exceeding high heat cook stirring constantly for 5 minutes or until the coconut milk splits and the oil separates accumulate the curry cement and campaign for 1 2 minutes or until aromatic amass the turmeric and disturb to combine
• ensue the accretion and permanent coconut milk and simmer for 5 minutes or until reduced slightly increase be credited with the chicken and simmer for 5 minutes or until cooked through stir in the sugar fish sauce and basil leaves
• divide the cooked noodles in the middle of in the midst of serving bowls ladle exceeding the soup sprinkle later than the additional supplementary basil leaves

Nutritions of Chiang Mai Noodles

calories: 601 324 calories
calories: 24 grams fat
calories: 16 grams saturated fat
calories: 54 grams carbohydrates
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calories: 41 grams protein
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