Khao Soi (Chiang Mai noodles)


  • 250g egg noodles (best to get chinese flat egg noodles if you can’t find these get italian egg noodles e.g. these ones)
  • 4 spring onions roughly chopped
  • 3 garlic cloves
  • 2 fresh red chillies
  • 40g peanut oil
  • 5 tbsps thai red curry paste
  • 500g pork fillet, cut into strips (could also use chicken or peeled raw prawns)
  • 2 tbsps fish sauce
  • 1 tbsp honey
  • 1/2 tsp ground turmeric
  • 400g tin coconut milk
  • 2 tbsp lime juice
  • 2 tsp stock paste
  • 400g water
  • 6 pak choy leaves
  • Small bunch of coriander chopped
  • Bean sprouts (optional garnish)


  1. Cook egg noodles as per packet instructions. Drain, cover and set aside
  2. Place the spring onion, garlic and chilli into mixing bowl and chop 3 sec / speed 7. Scrape down sides of mixing bowl with spatula
  3. Add oil and cook 3 min / 100°C / speed 1
  4. Add curry paste and pork and cook 5 min / 90°C / reversespeed 1
  5. Add pak choy and cook 4 min / 90°C / reversespeed 1
  6. Divide noodles between 4 serving bowls. Top with pork and sauce, then garnish with coriander leaves and bean sprouts just before serving

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