250g fresh thin egg noodles
2 tbs oil
6 red Asian shallots, finely chopped
3 garlic cloves, crushed
1 – 2 small red chilies, seeded and finely chopped
2 – 3 tablespoons red curry paste
375g chicken breast fillet, cut into thin strips
2 tbs fish sauce
1 tbs grated palm sugar (or soft brown sugar)
750ml coconut milk
1 tbs lime juice
250ml chicken stock
3 spring onions, sliced to garnish
10g coriander leaves, to garnish
fried red Asian shallot flakes, to garnish
ready made fried noodles, to garnish
red chili, finely diced, to garnish
Cook the egg noodles in a saucepan of boiling water according to the packet instructions. Drain, cover and set aside.
Heat a large wok over high heat, add the oil and swirl to coat. Add the shallots, garlic and chili and stir-fry for 3 minutes. Add the curry paste and stir-fry for 2 minutes. Add the chicken and stir-fry for 3 minutes, or until it changes colour.
Stir in the fish sauce, palm sugar, coconut milk, lime juice and stock. Reduce heat and simmer over low heat for 5 minutes – do not boil.
To serve, divide the noodles among four deep serving bowls and spoon in the chicken mixture. Garnish with the spring onion, coriander, shallot flakes, fried noodles and chili.