500g fresh egg noodles (or udon low fat noodles)
1 tbspn MCT Oil
3 french or asian shallots, finely sliced
6 cloves garlic chopped
finely chopped red chilie to taste
1-2 tbspn Red Curry mix (either the no fat curry paste or the dried red curry mix)
350g chicken or pork finely sliced (all fat removed)
1 carrot finely sliced
2 tbspn Fish sauce
2 tspns brown sugar
3 spring onions sliced
3 tbspn Fresh Coriander leaves
SAUCE
3 tbspn Fish Sauce
1 tbspn White Vinegar
2-3 tspns finely chopped fresh red chillies
1 tspn sugar
2 tspns chopped fresh coriander stems
Cook the noodles in plenty of salted boiling water for 4 minutes, or until just tender. Drain well and
keep warm. Heat a wok over high heat, add the MCT Oil and swirl to coat. Add the shallots, garlic,
chopped chili and curry mix/paste, and stir fry for 2 minutes. Add the meat in batches and cook each
batch for 3 minutes or until the meat just changes colour. Return all the meat to the wok. Add the
carrot, fish sauce and sugar. Stir well and bring to the boil.
Meanwhile combine the sauce ingredients, stirring to dissolve the sugar. Divide the noodles among
serving bowls, then toss in the meat mixture and spring onions. Garnish with coriander and serve at
once with the sauce.
1 tbspn MCT Oil
3 french or asian shallots, finely sliced
6 cloves garlic chopped
finely chopped red chilie to taste
1-2 tbspn Red Curry mix (either the no fat curry paste or the dried red curry mix)
350g chicken or pork finely sliced (all fat removed)
1 carrot finely sliced
2 tbspn Fish sauce
2 tspns brown sugar
3 spring onions sliced
3 tbspn Fresh Coriander leaves
SAUCE
3 tbspn Fish Sauce
1 tbspn White Vinegar
2-3 tspns finely chopped fresh red chillies
1 tspn sugar
2 tspns chopped fresh coriander stems
Cook the noodles in plenty of salted boiling water for 4 minutes, or until just tender. Drain well and
keep warm. Heat a wok over high heat, add the MCT Oil and swirl to coat. Add the shallots, garlic,
chopped chili and curry mix/paste, and stir fry for 2 minutes. Add the meat in batches and cook each
batch for 3 minutes or until the meat just changes colour. Return all the meat to the wok. Add the
carrot, fish sauce and sugar. Stir well and bring to the boil.
Meanwhile combine the sauce ingredients, stirring to dissolve the sugar. Divide the noodles among
serving bowls, then toss in the meat mixture and spring onions. Garnish with coriander and serve at
once with the sauce.
Little Leakers
Chiang Mai Noodles