The heady, fragrant food of Chiang Mai in Northern Thailand...

Thai food is all about the balance of flavours: hot, sour, salty and sweet where everything should work harmoniously! This meal begins with the Northern Thai version of hors d'oeuvres - crunchy cucumber and pak choi served with sausage patties, crispy pork rind and a green pepper dip known as nam prik ong.

For the main event we’ve got a curried noodle soup topped with another type of chilli sauce called nam prik pao (this one’s a bit hotter!), pickles and shallots.

SAI OUA SPICES: Black pepper, ginger, lemongrass, kaffir lime, chilli, coriander leaf, galangal
NAM PRIK ONG SPICES: Green pepper, black pepper, shrimp powder, garlic, coriander
RED PASTE SPICES: Chilli powder, paprika, shrimp powder, galangal, lemongrass, toasted coriander, black pepper, fennel
KAFFIR LIME LEAVES.
CURRY POWDER: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli
CHILLI OIL BLEND: Chilli flakes

• 500g diced chicken (thighs are best) 
• 400g pork mince
• 200g shallots or 1 large red onion
• 4 cloves of garlic
• 2 pak choi 
• 1 small green pepper
• ½ cucumber 
• 2 limes
• 100g bag of pork scratchings or prawn crackers
• 250g dried egg noodles
• 200ml full fat coconut milk (½ a standard-size tin or you can buy as a sachet)
• 2 tbsp vinegar (white wine vinegar or cider vinegar is fine)
• 2 tbsp fish sauce
• 3 tsp sugar