Northern Thai curried noodle dish with crispy deep-fried pasta on top. Contrary to most food stalls on the street, this is the deluxe creamy coconut version with lots of veggies.
deep fry small amounts at a time on full heat, then set aside
- handful of fresh or soaked noodles (broad rice noodles or Spätzle style egg pasta will do)
fry and set aside
- 3 cloves of garlic, minced
- 1 thumb sized pc. of tofu, diced
fry until fragrant
- 2 tbs frying oil
- 1 tbs tom yam chili paste
- 1 tbs red thai chili paste
add, cook until caramelised
- 1 tsp curry powder
- 4 tbs coconut milk
add
- 2 handful of diced veggies (tomato, onion, carrot, mushrooms, baby corn, broccoli, etc.)
- ½ of the prepared tofu
- ½ cup water
- 1 cup coconut milk
once cooked, season with
- 1 tbs mushroom sauce
- 1 tbs soy sauce
- 2 tsp sugar
- ½ tbs vinegar (or perhaps tamarind or lime juice)
taste and add
- 1 handful of soaked/fresh noodles
once cooked, garnish with
- some red onion or shallots
- celery leaves
- sesame seeds
- remaining tofu
- deep fried pasta
It’s usually served with a side of pickled mustard greens, shallots, lime, ground chillies fried in oil.