Chang Mai Noodle
| Ingredients |
| 50 g. deep-fried egg noodle |
| 100 g. boiled egg noodle |
| 2 tbsp. pickled cabbage |
| 50 g. chicken (Veg : T.V.P. or tofu) |
| 2 tbsp. oil |
| 2 cups coconut milk |
| 3 chopped shallots |
| 2 tbsp. fish sauce (Veg: soy sauce) |
| 1 tsp. sugar |
| 1 tsp. indian curry powder |
| 1 tbsp. red curry paste |
| 1 tbsp. finely chopped coriander leaf and |
| spring union |
| 1 lime, cut into quarters |
| Method |
| 1. Put the boiled-egg noodle in a bowl. |
| 2. Mix the red curry paste with Indian curry powder. |
| 3. Place the wok over low heat, put the oil, red curry paste and stir continuously until fragrant |
| 4. Add chicken, pour 1/4 cup of coconut milk and stirring constantly until the chicken is cooked. |
| 5. Add the remaining coconut milk, turn to medium heat and stir constantly. |
| 6. Add fish sauce, sugar |
| 7. Pour into the bowl and top the deep-fried egg noodle on the bowl. |
| 8.Serve with pickled cabbage, lime and shallots. |
| Tips: |
| For more flavour, add condiment (chilli powder + hot oil) to the Chang Mai noodle. |