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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
- 3207.2 kJ / 763.6 kcal
- Protein
- 41.2 g
- Carbohydrates
- 61.4 g
- Fat
- 36.9 g
- Saturated Fat
- 16.2 g
- Fibre
- 12.9 g
- Sodium
- 1963.5 mg
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