Condiment Prep
We're now at the stage where we're almost ready to plate our dish. If you used the time during the simmering step in Part 2, you would've done your condiment prep beforehand. If you haven't it's okay, just lower the Khao Soi to low, bring your salted water up to a boil and follow these steps to finish the dish.
Equipment
For this part of the recipe you are going to need the following kitchen equipment in order to prepare the dish:
- Cutting board
- Knife for slicing and crushing (chef or cleaver)
- Large plate or small bowl to hold the condiments. Using the cutting boartd is a good idea as well.
Ingredients
The condiments may vary from region to region but for this recipe I'd recommend using the following:
- Pickled mustard greens, 2 Tbsp
- Cilantro leaves, 1 Tbsp
- Something crispy or crunchy. Can be squid puffs, chicharones or similar
- Shallot, 1 half
- Lime wedges, 4
Preparation
Thinly slice your shallot and pickled mustard greens, wash and dry your cilantro leaves and cut your lime wedges to size so that they'll fit one or two in your serving bowl. Make sure that your crispy/crunchy ingredient is smaller than bit size.
Noodle Prep
Having brought your salted water to a boil, add the desired amount of fresh egg noodles for two servings. This would be approximately half of a grocery store package, but you'll need to eyeball it somewhat so that you have enough for two servings but not too much.
Fresh noodles will cook in boiling water for about two minutes, so keep an eye on them and once they've reached the optimal point, removed and drain over the sink. Do not rinse your noodles. Never rinse yourt noodles.
Divide your noodles in half and put each portion into the bottom of a soup bowl, giving them an upward twist with a pair a thongs if you have them handy or just use a pair of forks.
Final Plating
Now that everything is prepped, cooked and ready to go, finish your dish by ladeling enough of the Khao Soi liquid onto the noodles to almost cover the upward twist that you made. You want enough of the delicious soup without drowning the noodles. Next, add the chicken from the pot on top of the noodles, piling it up.
Once that is done, add your condiments in clusters on toip of the chicken. First the shallots, then the pickled mustard greens, then the crunchy and finally garnish with cilantro leaves. Serve with wedges of lime and enjoy!
I really hope that you liked the recipe and the videos enough to try this dish on your own.
