Directions

For Khao Soi Gai:

In a large saucepan, heat 2 tbsp of avocado/ neutral oil. Add the Red & Massaman curry paste,

Turn the heat down to medium. Cook for 5 minutes constantly stirring to combine both paste

together.

Then add the top half of the coconut milk from both cans (not stirred or shaken), stir until

combined & brought to a simmer.

While the curry is simmering add in the chicken drumettes & wings into the wok with the curry.

Add in the rest of the coconut milk from 1 can, Chef Nikky’s Pad Thai sauce & Chef Nikky’s

Gluten free stir fry sauce into the curry.

Set aside & bring to a simmering medium low heat for about 20-30 minutes.

Garnish for Khao soi

1. Dice 1 medium sized shallot into bite sized pieces

2. Dice pickled cabbage into bite sized pieces

3. Chop a handful of cilantro (using all pieces of the cilantro)

4. Slice the lime into squeezable wedges

Egg noodle

Crispy Egg noodle

1. Take a part of the egg noodle and pull them apart to detangle them

2. 1 hot oil filled to half of the pot on high heat

3. carefully add the detangled egg noodle into the hot oil & cook for about 1 minute

4. carefully take out the fried noodles onto a plate and set aside to have the oil drained

from the noodles.

Boiled egg noodle

1. Have a pot of hot water filled half way on high on a high simmer

2. Once the noodles are pulled apart & detangle, in small bundles drop the noodles into

the pot for about 1 minute.

3. After about 1 minute take them out and put them in a bowl of cold water to stop them

from cooking & set aside to drain excess water.

Plating

1. Grab one bundle of the boiled egg noodle into a bowl, pour your Khao soi gai on top &

garnish with a handful of shallots, pickled cabbage, cilantro and a lime wedge and the

crispy noodle right on top!

2. Make sure to squeeze the lime wedge to add more flavor!