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Chiang Mai Noodles

Ingredients

  • 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

Instructions 

  • 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).

Notes

Fish Sauce: if you have never used fish sauce, beware. It is perhaps the stinkiest ingredient I have EVER used. But get past it. Clip your nose shut with a clothespin. Burn 72 candles while cooking. Make your husband or child add the offensive liquid. Do something, but don’t be swayed from using it. The odor does not carry through to the dish and you can’t get the unique flavor from anything else. Now if you are pregnant and have an aversion to weird smells, then don’t even think about it. Save this recipe for later.