This classic Thai dish is hardly culinary news but it pays to be reminded how good it tastes. Deeply comforting, especially when served in a large bowl, it's very quick and simple to make.
First place all the ingredients for the pickling juice into a pan. Bring to the boil and simmer for 5 mins. Strain, then pour over the morels. Cover with cling film and allow infusing.
Pour the stock into a pot and bring to the boil. Meanwhile heat the oil in a large frying pan or wok. Add a third of the noodles and fry until they puff up. Remove and drain.
Add the shallots, ginger and garlic and stir fry for a minute. Add the beef and curry paste and cook for a further 4 mins until the beef is tender.
Add this, the raw noodles, the two sauces to the stock and simmer for 2-3 mins then add the pickled morels. Serve hot and garnish with chopped coriander and the crispy noodles.
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