Khanom Jeen Nam Ya

Step 1

Place the chicken breast on a cutting board and cut it lengthwise from one end to the other into strips about the thickness of a pencil, then tear each strip into shreds with your fingers until the entire breast looks like thin, ragged strings.

Step 2

If using fresh khanom jeen noodles, gently separate them into 2 loose nests with your fingers; if using dried rice noodles, measure out 8 ounces and set aside.

Step 3

Pick the leaves from the Thai basil stems and place them in a small bowl; do the same with the cilantro, keeping the two herbs in separate bowls for garnish.

Step 4

Pour the coconut milk into a medium saucepan and place it over medium heat; stir once every 10 seconds and watch until small bubbles form around the edges and it smells rich and creamy, about 2 minutes.

Step 5

Add 3 tablespoons of red curry paste directly to the hot coconut milk and stir vigorously with a wooden spoon for 60 seconds, breaking up any lumps, until the paste is fully mixed and the sauce looks uniform and darker.

Step 6

Pour in 2 tablespoons of fish sauce and stir for 15 seconds until completely blended.

Step 7

Add 1 tablespoon of palm sugar and stir for 20 seconds until the sugar dissolves and you no longer see any crystals in the sauce.

Step 8

Squeeze 1 tablespoon of lime juice into the sauce and stir for 10 seconds, then taste a tiny spoonful; the sauce should smell bright, aromatic, slightly salty, and a little bit tangy.

Step 9

Add the shredded chicken to the sauce and stir gently with a wooden spoon for 60 seconds until the chicken is warmed through and coated with the curry sauce.

Step 10

Fill a large pot three-quarters full with water and place it over high heat; wait until large, rolling bubbles break the surface constantly, about 8 minutes.

Step 11

Carefully add the noodles to the boiling water (fresh noodles will float immediately; dried noodles will sink then float after 1–2 minutes); stir gently once with chopsticks or a fork to prevent sticking.

Step 12

Cook fresh noodles for 1 minute or dried noodles for 3–4 minutes, stirring once halfway through, until the noodles are tender but still have a slight bite when you pinch one between your teeth.

Step 13

Pour the noodles into a colander (a bowl with holes) and rinse under cold running water for 10 seconds, gently stirring with your fingers to remove excess starch, until the water runs clear.

Step 14

Divide the drained noodles evenly between 2 bowls, arranging them in a loose pile in the center of each bowl.

Step 15

Pour half of the curry sauce with chicken over each mound of noodles, distributing the sauce and chicken evenly so they cover the top.

Step 16

Scatter roughly half of the Thai basil leaves over the surface of each bowl in a single layer, then do the same with the cilantro leaves.

Step 17

Serve immediately while the noodles are still warm and the sauce is steaming.