A Thai style noodle dish with delicious herbs and spices.


  • 4tbsp Thai red curry paste

  • 9 chicken drumsticks

  • 1 tbsp curry powder

  • 400ml coconut milk

  • 400ml chicken stock

  • 1 tbsp fish sauce

  • 2 tbsp palm sugar

  • 300g fresh egg noodles

  • 3 tbsp ground nut oil

  • 2 spring onions, thinly sliced

  • 50g fresh coriander

  • 1 red onion, finely chopped

  • Dark soy sauce to serve

  • 2 limes, cut into wedges


  • 1.

    Take a large saucepan and warm the curry paste.

  • 2.

    Add the chicken to the pan and lightly brown on all sides.

  • 3.

    Add the curry powder, coconut milk and chicken stock.

  • 4.

    Simmer 20 minutes until the chicken is cooked through.

  • 5.

    To another large pan of boiling water add 200g of the noodles and cook for no more than a minute, drain and reserve.

  • 6.

    Heat the groundnut oil in a wok and fry the remaining noodles for seconds, until crisp.

  • 7.

    Divided the soft noodles between bowls and add a dash of dark soy to each one.

  • 8.

    Pour over the chicken and sauce, scatter over the onions, coriander.

  • 9.

    Finally break a portion of crisp noodles, place on top and serve with a lime wedge.

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