Pour the coconut cream into a large wok or possibly a frying pan and bring to a boil over medium heat. Simmer for 8-ten minutes, stirring throughout, until the milk settles and the surface shimmers oily.

Add the namya paste and red curry paste and cook for 3-5 seconds, stirring constantly, until they begin to become fragrant.

Add the meat and cook, stirring constantly, until firm all around. Fold in the soy sauce and diced peppers and cook for 3-4 min, stirring constantly. Add the clear soup, bring to a boil and gently simmer over low heat for 10-15 min until the meat is cooked.

In the meantime, cook the pasta garnish. To do this, heat the oil in a saucepan to 180 degrees so that a cube of bread browns in it for about 45 seconds. Break the pasta in half and divide into 4 portions. Slide 1 unit at a time into the hot oil and deep fry until crispy. They will puff up on the spot on contact with the hot oil. Briskly lift out with a slotted spoon and drain on paper towels.

In a large saucepan, bring the water to the boil and cook the fresh or dried pasta until tender according to the instructions on the package.

Drain, drain briefly and divide evenly among preheated plates. Ladle the sauce over the top. Garnish each with 1 unit of fried noodles and sprinkle with garlic and cilantro greens. Arrange the lime wedges next to it to squeeze.

Who cook this dish for guests

Chiang Mai Noodles

Ingredients:

For the garnish:

Instructions:

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