How to make it

  • Method
  • Prepare the noodles by soaking it in boiling water for 5 minutes and then rinsing in cold water until cool, and drain completely.
  • Cook the chicken if not cooked in boiling water for for 3 minutes and drain off the liquid.
  • Heat the wok to high and add 2 tablespoons of vegetable oil.
  • Add onion in middle of the wok, Thai chillies, followed by bean sprouts and Thai red curry paste, stir fry for 1 minute.
  • Add the noodles and chicken ( put them in layers so that one is on top of the other)
  • Add the light soy sauce and dark soy sauce and a pinch of MSG.
  • ( These must be added in the center of the noodles, do not sprinkle them about )
  • Now add 4 oz of hot water ( again in the center). You should now see some steam coming from bottom of the wok. ( do not stir yet)
  • Wait about 2 minutes when most of the water has evaporate then stir well and try to toss if you can to mix it thoroughly.
  • Now add the lime juice and white pepper give a quick toss, and add a dash of sesame oil tossing once more.
  • **When it has dried out and has began to stick to the wok, then it's ready. Also look for the evenness of the color. It should have a darkish color all the way through.**

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