Chiang Mai's signature bowl was born from trade: caravans on the route between Yunnan and Burma brought the egg noodles and the coconut-curry technique the Burmese left in the north. A handful of deep-fried noodles goes on top for crunch, and at the table each diner adjusts with lime, pickled mustard greens and chili oil. Every neighborhood in Chiang Mai defends its own bowl, and at Warorot market some stalls have been stirring the same pot for decades.
Ingredients
200 g fresh egg noodles
400 ml coconut milk
2 tbsp red curry paste
300 g boneless chicken thighs, cut up (or beef)
1 tbsp fish sauce and 1 tsp palm sugar
50 g extra egg noodles for frying
1 lime, 40 g pickled mustard greens and 1 shallot to serve
2 tsp chili oil (nam prik pao)
450–650 kcal per typical serving.
one full bowl, excluding the table sides (estimated from the typical recipe)
