Chiang Mai Noodles

Chiang Mai Noodles

4 reviews, 5 star(s). 100% would make again

Ready in 1 hour 20 minutes

This is our household standby. I am sure it is far from 'traditional' but it certainly is yummy. I happen to like one dish meals but you could serve it as a strictly chicken dish with a veg on the side just as you could serve it over plain rice in lieu of rice noodles. Enjoy!


2 tbsp veg. oil
4 chicken thighs; skinned, de-boned and cut up
2 tbsp Thai red curry paste
1 tsp ginger; (bottled or fresh...optional)
1/2 tsp sambol olek; (if you want to spice it up)
1 clove Garlic; minced
1 medium Onion; diced
8 slices leek; quartered
1 can coconut milk; seperated (do not shake)
1/2 cup chicken broth
1 tbsp curry powder or ground turmeric
2 tbsp Tamari or dark soy sauce
1 tbsp brown sugar
1 lemon; juiced
1 tbsp fish sauce; (optional)
1 dash fresh ground black pepper
1/2 crown of broccoli; chopped
3 medium carrots; coarsly chopped
1 red pepper; de-seeded and coarsly chopped
1 pkg Rice noodles
1 Lime; sliced
2 green onion; sliced
1/2 cup fresh cilantro; chopped
5 cloves garlic; sliced and fried (absolute must!)
Bragg or light soy sauce; (or dark if that’s all you have)

Original recipe makes 4



Heat the oil in a wok or large saucepan on medium-high heat. Add the chicken and brown, when almost cooked through, add the curry paste and mash it all around with a wooden spoon . Add the onion, leek and garlic (ginger and sambol if you are using it – bear in mind the sambol gets hotter as it cooks so you don’t need a whole lot).

When your onions are softened add the creamy top of the separated coconut milk, stir and let the mixture become quite bubbly, add the watery part of the coconut milk.

Add the chicken broth, you can always add more if you want the dish more soup-like. Add curry powder, soy sauce, sugar, lemon juice and fish sauce (if using). Flavour with pepper, corriander a pinch of salt (and whatever other spice you want to throw in). At this point I usually taste it and see if I want to add any more curry paste or powder...or anything else. Reduce heat to simmer, add broccoli and carrots and stir, throw the cover on.

At this point I start the water to cook the noodles and fry the garlic garnish until golden brown on each side.

Add the red pepper to the curry dish. Cook the noodles according to package (8 minutes or so). After rinsing the noodles I like to toss them with a dash of oil (olive or whatever) to keep them from sticking horribly.

Some type of bowl is usually best for serving otherwise it can get extraordinarily messy. Divide noodles into individual serving bowls then ladle yummy Chiang Mai over top. Let everyone garnish as to their desires.

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Calories Per Serving: 1043 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Absolutely awesome! I pretty much made this as written except I used Yellow Thai Paste. We're having people over for dinner next week and this is definately on the menu. Thanks heaps:))
Myrinne 5y ago

Used vanilla soy milk instead of coconut milk and pork instead of chicken. Awesome! My first time working with Thai Red Curry Paste - but, weirdly, I had some in my cupboard! Thx Boatgirl!
Nukkepuk 6y ago

Boatgirl, I am giving you a medal! This was fantastic. I loved the spicy and creamy tastes together... I didn't have leeks, unfortunately, so I used some scallion bottoms (white part) and added about a cup of snow peas instead. Everything else was 'as written'. Oh, I also went with a little more sambol olek because we are chiliheads. Boyfriend loved it too and we are definitely putting this into the dinner rotation!
LadyIchor 6y ago

I prep all my ingredients before I start and then I find it easy peasy. [I posted this recipe.]
boatgirl 6y ago

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