Chiang Mai chicken noodles from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 25) by Diana Henry

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

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

  • Eat Your Books

    Can substitute shallots for onions, and cooked pork for cooked chicken.

  • Elbea on November 12, 2025

    This is a great but simple recipe. Big on flavour but small on effort. I used udon noodles and they worked well. The spring onion, coriander, and red chillies (not deseeded for us) added a lovely texture to the eating of the dish. A great base recipe that can be played with and added to, but great as a stand alone. Diana's ratios are spot on.

  • Pamsy on August 04, 2025

    Made again 1/8/25 with leftover roast chicken and gf spaghetti. Very tasty and almost a store cupboard recipe.

  • averythingcooks on March 27, 2024

    A 1/2 recipe made the perfect amount for 2. While the sauce was simmering, I added a handful of cauliflower florets and near the end, some pickled hot red peppers (a favourite way to add acid & heat) & chopped spinach. The last question was noodles or chickpeas ...and chickpeas won the vote this time. With cooked chicken on hand, this was a quick and flavourful dinner bowl.

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