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1/2 Photos of Chiang Mai Curried Noodle and Chicken Soup (Kao Soi Gai)
Haw Muslim traders from the south of China probably brought this dish to Chiang Mai (in northern Thailand). This version is based on one in David Thompson's authoritative book, Thai Food, and is posted in response to a request in the Asian Forum. Thompson says, 'The best noodles to use are the somewhat flat egg noodles, about 1/2-centimetre (1/4-inch) wide. Deep fry a few of them in very hot, clean oil to use as a garnish, but be careful -- they splatter as they expand and become crisp.' He also says that beef can be used in place of chicken. Preparation and cooking times are guesses. Roast Chilli Sauce (Prik Bon Pat) is supposed to be a nice complement to this.
Units: US | Metric
Serving Size: 1 (232 g)
Servings Per Recipe: 2
The following items or measurements are not included:
fresh egg noodles