Chiang mai curried noodles (Khao soi gai) from My Asian Kitchen: Bao, Salad, Noodle, Curry, Sushi, Dumpling (page 182) by Jennifer Joyce

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pickled red chilli and shallots

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sarahj22 on March 09, 2025

    I tried this again using water instead of chicken stock (but still salting the noodles) and it was perfect. Such a wonderful, cosy, spicy bowl. The quality of the Thai red curry paste is probably important - I use Mae Ploy. This recipe has made it onto our regular rotation though I don't usually bother with the fried noodles. Some frozen veg stirred into the noodles for the last few minutes of boiling them is a good option for when the fridge is bare. It's a bit too spicy for the three year old, but serving her noodles, veg and chicken (without the broth) usually works fine.

  • sarahj22 on June 03, 2024

    This was super delicious but very salty. That was probably my fault though - I cooked the noodles in salted water when I probably should've left it plain. It's a definite repeat recipe but next time I'll be careful about that (and maybe also sub the chicken stock for water). I didn't have any tamarind so subbed in some extra lime juice. Some plain steamed broccoli on the side worked nicely to stir through as it's otherwise very light on vegetables. Even though the recipe said the fried noodles cooked instantly I still managed to burn some.

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