Chiang Mai Noodles

from melskitchencafe.com

1 pound fresh egg noodles

1 tablespoon oil

2 shallots, finely chopped

6 cloves garlic, chopped

1 teaspoon finely chopped red chili

1 1/2 tablespoons red curry paste

12 ounces lean pork, finely sliced (I used 1/2 of a pork roast I had in my freezer and it worked great)

1 carrot, cut into thin strips (I used 6 baby carrots…yes, cutting them into thin strips was a beast)

2 tablespoons fish sauce**

2 tablespoons brown sugar

3 green onions, finely sliced

Cook the egg noodles in boiling water for 2 minutes or until tender. Drain and keep warm. Heat the oil in a wok until it is very hot. Add the shallots, garlic, chili and curry paste and stir-fry for 2 minutes or until fragrant. Add the sliced pork and cook for 3 minutes or until the meat changes color.

Add the carrot, fish sauce and brown sugar and bring to a boil. Add the noodles and green onion and toss well. Serve immediately (obviously it was fine warmed up later for my husband).

**If you have never used fish sauce, beware. It is perhaps the stinkiest ingredient I have EVER used. But get past it. Clip your nose shut with a clothespin. Burn 72 candles while cooking. Make your husband or child add the offensive liquid. Do something, but don’t be swayed from using it. The odor does not carry through to the dish and you can’t get the unique flavor from anything else. Now if you are pregnant and have an aversion to weird smells, then don’t even think about it. Save this recipe for later.

Trade Secrets: Because my two young boys were eating this, I scaled down the amount of red chili and shallots. The original recipe calls for 1 red chili, finely chopped, but I only used half. If you want more kick, finely chop the whole pepper (heavens, try two peppers) and throw it in. I had never bought fresh egg noodles – if you haven’t either, I found mine right next to the wonton wrappers in the cool section of the produce department. I also found the red curry paste in my everday grocery store in the Asian foods section. The only ingredient you may struggle finding in the grocery store is fish sauce. I have a big bottle on hand for a to-die for egg roll recipe I make so I didn’t have to buy it for this recipe. But when I do buy it, I usually head straight for the Oriental market.