Deep fried egg noodles, Northern style
| Paste | |
| 20g | Garlic, finely chopped |
| 30g | Lemongrass, finely chopped |
| 50g | Dried red spur chillies, rehydrated by soaking in salt water and draining, finely chopped |
| 25g | Red onion |
| 1/2 Tsp | White pepper corns |
| 5g | Fresh turmeric, peeled and finely chopped |
| 15g | Galangal ginger, finely chopped |
| 3g | Kaffir lime skin, finely chopped |
| 1/2 Tab | Salt |
| 10g | Shrimp paste |
| Preparation (1 portion) | |
| 40g | Curry paste from above |
| 10g | Galangal ginger, slices |
| 3g | Yellow curry powder |
| 10g | Red onion, finely chopped |
| 1 | Chicken thigh, boiled in chicken stock |
| 1/2 Cup | Coconut cream |
| 1 Tab | Vegetable oil |
| 1 1/2 Cup | Stock |
| 1 Tab | Fish sauce |
| 1/2 Tab | Palm sugar |
| 120g | Egg noodles |
| Accompaniment 1 | Fried chilli |
| 2Tab | Chilli powder |
| 2Tab | Vegetable oil |
| Accompaniment 2 | Fresh greens |
| 2 | Coriander sprigs |
| 2 | Spring onion |
| 2 | Thai coriander |
| 1/3 | Lime |
| Accompaniment 2 | Pickled white cabbage |
| 1/3 Cup | Pickled white cabbage, coursely chopped |
- Make the paste by pounding in a mortar the white pepper corns until powder
- Add dried chillies and salt and pound until it makes a paste
- Add lemongrass, garlic, onion, turmeric, galangal, kaffir lime and pound to a paste
- Add shrimp paste and stir in to paste. Put the paste to one side
- Deep fry 1/2 the noodles until they are brown and put to one side to drain
- Quickly wash in cold water the other 1/2 of noodles to remove flour and put to one side
- In a pot on a high heat put the oil
- Reduce to a medium heat and add the paste to the pot and cook until fragrant
- Add chicken and curry powder. Cook for 60 seconds
- Add the coconut cream, fish sauce and palm sugar. Dissolve sugar and taste
- Increase the heat and wait for mix to come to a vigorous boil and take off the heat
- Accompaniment 1: Heat oil until it is hot. Put chilli powder in and allow to bubble for approximately 30 seconds. Take off heat and put in a small dish for serving
- Accompaniment 2: Chop the greens and place in a small bowl for serving
- Accompaniment 3: Place coursley chopped pickled cabbage in a small bowl for serving
- Serve in a large bowl and top with deep fried noodles and 3 accompaniments as side dishes. The side dishes should be tipped in before eating.