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Ingredients
- 200 - 250 g dried egg noodles
- 6 eschalots cut into halves
- 3 garlic cloves
- 1 - 2 fresh red chillies trimmed and cut into halves, deseeded if preferred
- 40 g oil
- 4 - 5 tbsp Thai red curry paste to taste (see Tips)
- 500 g chicken thigh fillets cut into thin strips
- 2 tbsp fish sauce
- 1 tbsp palm sugar grated
- ½ tsp ground turmeric
- 400 g coconut milk
- 2 tbsp lime juice
- 2 tsp Chicken stock paste (see Tips)
- 400 g water
- 5 - 6 stalks pak choy cut into halves
- 2 - 4 spring onions/shallots trimmed and cut into thin slices
- 4 sprigs fresh coriander leaves only, for garnishing
- 50 g fresh bean sprouts for garnishing
- Nutrition
- per 1 portion
- Calories
- 763.6 kcal / 3207.2 kJ
- Protein
- 41.2 g
- Fat
- 36.9 g
- Carbohydrates
- 61.4 g
- Fiber
- 12.9 g
- Saturated fat
- 16.2 g
- Sodium
- 1963.5 mg
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