Chiang Mai Noodles
These Chiang Mai Noodles are so simple and easy, and the flavors are out of this world delicious. This is a perfect weeknight meal.
My first experience cooking a Thai dish was a complete and raving success.
This meal was so delicious, I am sacrificing a much, MUCH, needed nap to post this dish (my 6-month old baby has not slept a wink, no not one, the last two nights due to a ferocious cold). All three of my boys are napping right now and I am taking one for the team in order to get this recipe up and running.
The flavors of this dish are intense yet blend so well together you can’t taste one single overpowering flavor.
Don’t be put off by some of the ingredients (and the bad picture – it looks a hundred times better in the book!) – I found all but the fish sauce in my everday grocery store. Plus, it was well worth buying the unique ingredients because I will definitely be making this again soon!
Another perk is this meal comes together FAST and that is a huge plus in my book.
My husband ate later than the rest of us due to a basketball game he was playing in. Usually after a game, I am bombarded by highlights and super human tricks that were exhibited on the court by all the 30 or 40-something men trying to relive the glory days. However, last night, all I heard for the rest of the evening was how delicious dinner was. Looks like this will definitely be our “game night” meal!
By the way, I owe thanks to my friend, Nicole, for lending me The Complete Cookbook she received as a wedding present several years ago. It is the biggest cookbook I have ever held in my hands (over 600 pages) and I can’t wait to try more recipes now that this was such a hit!
Trade Secrets: Because my two young boys were eating this, I scaled down the amount of red chili and shallots. The original recipe calls for 1 red chili, finely chopped, but I only used half. If you want more kick, finely chop the whole pepper (heavens, try two peppers) and throw it in. I had never bought fresh egg noodles – if you haven’t either, I found mine right next to the wonton wrappers in the cool section of the produce department. I also found the red curry paste in my everday grocery store in the Asian foods section. The only ingredient you may struggle finding in the grocery store is fish sauce. I have a big bottle on hand for a to-die for egg roll recipe I make so I didn’t have to buy it for this recipe. But when I do buy it, I usually head straight for the Oriental market.
Recipe Source: adapted from The Complete Cookbook
Chiang Mai Noodles
- 1 pound fresh egg noodles
- 1 tablespoon oil
- 2 shallots, finely chopped
- 6 cloves garlic, chopped
- 1 teaspoon finely chopped red chili
- 1 ½ tablespoons red curry paste
- 12 ounces lean pork, finely sliced (I used 1/2 of a pork roast I had in my freezer and it worked great)
- 1 carrot, cut into thin strips (I used 6 baby carrots…yes, cutting them into thin strips was a beast)
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 3 green onions, finely sliced
- Cook the egg noodles in boiling water for 2 minutes or until tender. Drain and keep warm. Heat the oil in a wok until it is very hot. Add the shallots, garlic, chili and curry paste and stir-fry for 2 minutes or until fragrant. Add the sliced pork and cook for 3 minutes or until the meat changes color.
- Add the carrot, fish sauce and brown sugar and bring to a boil. Add the noodles and green onion and toss well. Serve immediately (obviously it was fine warmed up later for my husband).
24 Comments on “Chiang Mai Noodles”
It’s a hot summer day and I wanted to throw together a quick noodle dish, so here I am, 4 years down the road. Still, I LOVE the sound of this dish, and was wondering about using Rice Noodles instead because isn’t that the Thai way? Or is the texture of the egg noodles a key thing here? I also want a sub for the pork and am thinking of thinly sliced mushrooms. You still need that updated photo, ha!
I think either or all of those changes would work well!
We had this tonight and with a few minor modifications we loved it. We used ground turkey instead of pork, peppers and spinach instead of green onions, and somen noodles instead of egg noodles. My 3 year old gobbled it and he tends to have the most unpredictable tastes, so it’s a winner. Thanks for sharing such great recipes! P.s. don’t get fish sauce on your fingers – you’ll be smelling it all night. Ugh.
I made this a couple of months ago and will be making it again. I totally cheated and used cooked ramen (unflavored) for the noodles, and it worked just fine. I loved how absolutely simple it was to throw together. I think this might be your most underrated recipe on this site.
Brinestone – I think that’s because the picture might just be the most awful picture of all time. 🙂 I should get on updating that one.
Hello, I am having trouble finding the fresh noodles… Do you think chow mein noodles work? Thank you.
Mel! You did it again! This was fantastic and I’m proud to say I used (and survived) using fish sauce for the first time. I did make one change – I used your trick from the Kicked up Ramen and used those noodles instead of the fresh. I parboiled them about 30 seconds, drained them and then tossed them in the stir fry. Thanks!
Mel, what do you serve with this dish?
Shari – I keep it simple and serve it with a large green salad.
This recipe was soooo…. good!!! Next time I will double it for left-overs! Our family of five ate every last bite! The only thing I would add…a little bit of fresh lime juice. We had half a lime in the frig. and just passed it around the table to squeeze a few drops on the noodles. So good!
Thanks, Amy! I love, love, love this meal and your comment makes me realize I need to update the picture AND add lime juice. Brilliant!
Another great recipe! I made this using steak, and it was fantastic! I doubled it thinking I’d have plenty for leftovers (cuz what’s tastier than leftover thai food? nothing!!) but it just disappeared! Everyone had thirds and fourths. Definitely keeping this one in the arsenal…
Hi Reyna – I have to tell you that I’m impressed you got past the terrible picture on this dish and decided to make it! I definitely need to repost this since it is one of our family’s favorites. I’m glad that you enjoyed it, too!
We are giving this a go tonight. I have the best Chinese market down the street. I was able to find everything I didn’t have, there.
I’m laughing at the thought of 30/40 something guys living glory days playing b-ball. In our neighborhood, the young men play with the older guys. Talk about giving them hero complexes. The boys LOVE playing with the older guys. My hubs has been invited to play but never gone because, he ‘has nothing to prove.’ LOL
TaLaisa – so what did you think? Let me know (good or bad).
Right back at you with the laughing due to your comment. Loved the “nothing to prove” thing. Too funny.
I made it and I loved it! Ugo enjoyed it and honestly the kids had friends over so they had hotdogs…I may share with them next time. Thanks Mel!!
I want to make this for dinner tonight but I have a stupid question…what is a red chili?? I looked for a fresh red chili- didn’t find one. Maybe it is in a jar? Of course I have red chili flakes…I was going to use that instead unless you can help me!!!
Looks so YUMMY!!! Thank you for sharing, I really hope my kids like it too…it’s been trickly lately to please everyone around the table (sigh). Thanks Mel, Jenna
Yum! And I’ll have you know that I was in whole foods last night and as I went down the international food aisle I reached out and snatched up a little jar of red curry paste. Why? I did not know why but I just thought: I should have this! Now I have a recipe : )
oooooooo sounds great ! I’m laughing hysterically over your fish sauce note…it’s true !! toooooooooo funny !!
Yum – I want to try this. It sounds so good!
That’s funny because I can find fish sauce at my regular grocery store, but the red curry paste is harder to find! This sounds deliciosu!
Brittany, I hope you check back here because I don’t have your email address (and I couldn’t get in touch with Erin for her to tell me!). Anyway, a red chili is basically the shape and size of a jalapeno but red. They look almost the same. I think they are also called Anaheim peppers and in my grocery stores they are always located by the jalapenos (I can’t find them at super Walmarts but I can at grocery stores). Hope that helps! If you can’t find one, I think red chili flakes would work fine.
Brother! I want to see Jed and Benjamin and Elisa and you! Whats all this food stuff? I think you should label this part of your blog “for women only”!!!…………..I would like to eat it all, though!