Directions

To Make

1. Deep fry 100g fresh egg noodles over medium-high heat until crispy, drain and set aside as optional garnish.
2. Cook 300g fresh egg noodles in boiling water, drain and set aside into 4 serving bowls.
3. Stir fry 200ml coconut milk and ½ jar of Valcom Thai Curry Noodle Paste over low heat for 4-5 minutes.
4. Turn to medium heat, then add chicken drumsticks and simmer until cooked, around 15 minutes.
5. Add 400ml coconut milk, water, light soy sauce, salt, and sugar and bring to the boil.
6. Add the curry sauce mixture into the noodle bowls.
7. Garnish with crispy noodles, diced shallots and coriander. To enhance the flavours, add a squeeze of lime juice.