Sunday, July 11, 2010

Chiang Mai Noodles (Khao Soy)

When I visited Thailand nearly 3 years ago, we were introduced to Khao Soy, while visiting the northern city of Thailand called Chiang Mai.  We did a one day tour of a far away temple with a local man.  He brought us to the local markets and insisted we try this.  It was fantastic.  Later during my trip, I participated in a Thai cooking school call Baan Thai.  I bought their cookbook which included the recipe.  It's my first time trying it out and we had some difficulty obtaining the ingredients.  We tried out best, but it didn't taste exactly like the original dish.  We still enjoyed it though.

  • 1.7 ounces of deep-fried egg noodles (I just used the oriental crunchie noodles)
  • 3.5 ounces of boiled egg noodles (I just used regular egg noodles for soup, but you should try to find Thai egg noodles)
  • 1.7 ounces of tofu, cut into cubes (add more if desired)
  • 2 tbsp. cabbage, chopped
  • 2 tbsp oil
  • 2 cups coconut milk (about one can)
  • 3 chopped shallots
  • 1.5 tbsp soy sauce (meat eaters: use 2 tbsp fish sauce)
  • 1 tsp. sugar
  • 1 tsp. indian curry powder
  • 1 tbsp. red curry paste
  1. Make egg noodles according to directions on package
  2. Mix the red curry paste with the indian curry powder
  3. Place a large saucepan or wok over low heat, put the oil, red curry paste/powder and stir constantly until fragrant
  4. Add coconut milk and cabbage and turn to medium heat and stir constantly
  5. Add soy sauce, sugar and tofu
  6. Mix well until is covered and warmed thoroughly
Serving method:
  1.  In a bowl, add desired amount of egg noodles.  Add the coconut/tofu mixture on top of it.  It should be kind of soupy.
  2. Add the deep-fried egg noodles on top.  
  3. Place the shallots on top of this.

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