Source: http://www.mybarecupboard.com/2013/11/khao-soi-chiang-mai-curry-noodles.html
PointsPlus: 4 servings @ 14 points each
Drew Rating: 5/5
Sara Rating: 4/5
Modifications: I used 1/2lb. angel hair pasta instead of Chinese-style egg noodles. I also followed the author's suggestions in their blog post on how to marinate the chicken and their additions (extra shallots, lime juice & fish sauce). Also, instead of adding the chili oil at the end I squeezed a generous amount (2-3Tbsp) of Sriracha in during the final 10 minute simmer.
Notes: This was really good and I'm glad Sara liked it. She does not like coconut and this recipe used 2 cups of coconut milk so I knew it was a risk when I planned it. The good news is that with the curry paste and all the other spices, in the end there is really only a hint of coconut and it balances very nicely. The mix of seasoning really works and I was really surprised at how well this tasted. The Sriracha I added definitely gave it a nice kick without me breaking into a sweat. This dish is on par with all but the best Thai restaurants I have been to. Highly recommend and will make again!
Sara’s Comments: Really liked this. It has a ton of flavors and I was excited to go back for seconds. Only thing keeping it from a 5 was that it’s a little hard to eat. It’s soupy, but with full strands of spaghetti. A fork leaves all the delicious broth behind, and a spoon can’t hold the noodles. I ended up just holding the bowl to my mouth and kind of shoveling in the pasta with my spoon. Classy.
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