Chiang Mai noodles
Chiang Mai noodles are a fragrant Thai noodle main course with chicken thigh fillets, fresh chillies, garlic and turmeric in a rich curry sauce. The Thermomix grinds the aromatic paste, simmers the sauce at a steady low temperature and cooks everything hands-free, giving authentic street-food flavour with minimal effort in one bowl.
About this recipe
Chiang Mai noodles Thermomix TM7 bring the bold, aromatic flavours of northern Thailand straight to your kitchen as a quick weeknight dinner. This recipe pairs tender chicken thigh fillets and dried egg noodles with a vibrant sauce built from fresh chillies, garlic, eschalots, turmeric, palm sugar and fish sauce. What makes this dish work so well in the all-in-one kitchen machine is the layering of flavour: the TM7 grinds the eschalots, garlic and chillies into a fragrant paste in seconds, then gently simmers the curry so the palm sugar caramelises and the turmeric turns the sauce a beautiful golden hue. Unlike a wok, where constant stirring is essential, the precise heat control prevents the curry paste from burning while the chicken stays succulent. Searching for authentic Thai noodle recipes that fit a busy schedule ends here: everything comes together in one bowl, and the finished noodles deliver a spicy, sweet and savoury balance that tastes like it came straight from a Chiang Mai street stall.
Preparation tips
- Soak the dried egg noodles separately in hot water before adding them to the sauce so they stay springy and do not absorb too much of the golden turmeric broth during the final stirring.
- Taste the curry sauce after adding the fish sauce and palm sugar, then adjust the balance: a little extra lime juice at the end brightens the chilli heat and lifts the turmeric flavour beautifully.
- For a milder family version, remove the seeds from the fresh chillies before grinding, and serve extra sliced chillies on the side so everyone can season their own bowl of noodles.
Recipe variations
- Vegetarian version: replace the chicken thigh fillets with firm tofu cubes and swap the fish sauce for soy sauce; the turmeric and chilli paste still delivers that signature Chiang Mai depth of flavour.
- Festive variation: add king prawns and a handful of crispy fried noodles on top, garnished with fresh coriander and lime wedges for an impressive Thai-inspired dinner with guests.
Thermomix TM7 Benefits
- Grinding mastery - The TM7 grinds eschalots, garlic and chillies into a fragrant curry paste in seconds, releasing deep aromas. [Multi-Function]
- Gentle simmering - The Thermomix simmers the turmeric sauce slowly, letting palm sugar caramelise without burning. [Multi-Function]
- Hands-free stirring - The TM7 stirs the chicken and curry automatically while you soak the egg noodles. [Hands-Free]
- Precision chopping - The Thermomix chops fresh chillies uniformly so the heat distributes evenly through every portion. [Precision Control]
- One-bowl cooking - The TM7 grinds the paste and cooks the curry in the same bowl, halving the washing up afterwards. [Multi-Function]
Ingredients
- dried egg noodles
- eschalots
- garlic cloves
- fresh red chillies
- oil
- Thai red curry paste
- chicken thigh fillet
- fish sauce
- palm sugar
- ground turmeric