Northern Thailand's iconic curry noodle soup - a Northern Thai and Chiang Mai specialty influenced by Burmese and Yunnan Chinese cooking. Egg noodles are served in a coconut-curry broth with slow-braised chicken drumsticks, then topped with a handful of the same noodles deep-fried until shatteringly crispy. The contrast of silky boiled noodles in the creamy, aromatic curry broth topped with brittle, oily fried noodles is unique. Condiments of pickled mustard greens, shallots, lime, and nam prik pao complete the table.
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a handful of the raw egg noodles in hot oil until golden and crispy (about 1 minute ). Drain and set aside as the topping. This can be done in advance.
In a large pot, heat a tablespoon of oil over medium heat. Add the curry paste and for 2 minutes until fragrant and darkened. Add the curry powder and stir for 30 seconds .
Pour in half the coconut milk and stir constantly until the fat separates and the mixture is fragrant, about 3 to 5 minutes . Add the chicken drumsticks and turn to coat in the paste.
Add the remaining coconut milk, chicken stock, fish sauce, and palm sugar. Bring to a gentle . Cook partially covered for 30 to 35 minutes until the chicken is tender and beginning to pull from the bone.
Cook the remaining egg noodles in water until al dente. Drain and divide among bowls. Ladle the curry broth and a drumstick over each portion. Crown with a generous pile of crispy noodles. Set out a condiment plate of mustard greens, sliced shallots, lime wedges, and nam prik pao for each diner to customize their bowl.
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