Chiang Mai Style Noodles

We are crazy about Thai noodle bowls! Our Product Development chef, Devika lived in Thailand for a few months while working at Gaggan, a two Michelin star Indian restaurant. This recipe is based on her memory of Chiang Mai noodles. Our Coconut Curry with its notes of zesty lemongrass and sweet coconut is the perfect base for this delicious recipe.

Serves 2-3


5oz Asian wheat noodles (lo mein) or fettuccini

2 tbsp neutral oil, divided

3-4 baby bok choy, halved lengthwise

½ cup sliced onion

1 cup sliced mushrooms (shiitake or cremini)

1 can Maya Kaimal Coconut Curry

½ can coconut milk (see tip)

2-3 roughly torn large basil leaves plus a few sprigs for garnish

Lime wedges for garnish

Sliced red chilies for garnish (optional)


Step 1
Cook the noodles according to the instructions on the package. Set aside.

Step 2
In an 8-inch deep skillet, heat 1 tbsp of the oil over medium high heat. Add the baby bok choy cut side down and cook with a lid undisturbed for 3-4 minutes until they are golden and fork tender. Remove onto a plate and set aside.

Step 3
In the same skillet, heat remaining oil and add the onions and mushrooms and cook for 5-6 mins until they are golden.

Step 4
Add the Coconut Curry, coconut milk and torn basil leaves, simmer for 2-3 mins.

Step 5
Divide the noodles into 2-3 bowls, top with the prepared coconut curry and bok choy. Garnish with basil sprigs, lime wedges and sliced red chilies. Enjoy hot!