Maggi Goreng Ala Thai — Spicy, Sour and Sweet in Perfect Balance

Steps

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1. 1
   Prepare the coarse grind: take 4–5 large red chillies, 3 small shallots, 3 garlic cloves, 4–5 chilli padi and 2–3 coriander roots. Remove the stems from the red chillies, rough-chop them, then place all ingredients in a food processor and pulse to a coarse paste—do not over-process.
   ▶ ≈1:00
2. 2
   Prepare the vegetables: rough-chop 1 tomato; slice the lime; take 1 bunch of mustard leaves, separate the stems from the leafy parts, and gently bruise the stems to help them absorb the sauce flavours.
   ▶ ≈1:45
3. 3
   Prepare the proteins: cut 100 g of chicken breast into small cubes to speed up cooking and help the meat absorb flavours.
   ▶ ≈2:21
4. 4
   Cook the noodles: boil water in a pot, add 2 packs of instant noodles and use only 1 seasoning pack. Cook for 1–1.5 minutes until just tender—do not overcook as they will be fried later. Drain and set aside.
   ▶ ≈2:33
5. 5
   Fry the aromatics: heat a wok or large pan on high heat, add about 1 ladle of oil, then add the coarse ground paste. Fry for 3–4 minutes until fragrant and the oil begins to separate, releasing the full aroma of the chillies, garlic and coriander root.
   ▶ ≈3:12
6. 6
   Add the proteins: add the chicken cubes and fry for 2–3 minutes until halfway cooked, then add 4 prawns and stir-fry until they turn pink and are nearly cooked through.
   ▶ ≈3:32
7. 7
   Season and add aromatics: add the curry seasoning powder from the noodle pack, tear in the kaffir lime leaves, and add the tomato slices. Pour in 1 tbsp oyster sauce, 2–3 tbsp chilli sauce, 3 tbsp sweet soy sauce and 2 tbsp fish sauce.
   ▶ ≈3:50
8. 8
   Add the vegetables: add the mustard stems, saving the leafy parts for later. Stir-fry briefly until the tomato softens and the stems begin to wilt, allowing them to absorb the citrusy aroma of the kaffir lime and the umami from the fish sauce.
   ▶ ≈4:26
9. 9
   Add the noodles: add the cooked noodles and toss on high heat for 1–2 minutes until well combined. Gently turn the noodles rather than pressing down, to prevent them from breaking.
   ▶ ≈4:45
10. 10
    Adjust consistency and finish: if the noodles look too dry, add a little water to keep them moist but not mushy. Add the mustard leaves, squeeze in the lime juice to brighten the flavour and balance the saltiness, and sprinkle with fresh coriander leaves. Toss quickly and immediately remove from heat.
    ▶ ≈5:09
11. 11
    Plate and garnish: transfer to serving plates. Optionally garnish with lime slices and additional coriander leaves. If you prefer more heat, add sliced chilli padi; if you need more seasoning, add a pinch of salt or soy sauce.
    ▶ ≈5:47