Yoga Pretzel Chiang Mai is a playful, fusion-style noodle dish that combines the chewy, twisted texture of pretzel-shaped pasta with the bold, aromatic flavors of Northern Thai cuisine. It’s a fun, weeknight-friendly take on the classic Chiang Mai curry noodles (Khao Soi), featuring a creamy coconut-curry broth, tender chicken, and crispy noodles on top. This recipe works because it swaps traditional egg noodles for pretzel pasta, which holds up beautifully in the rich, spicy broth and adds a delightful twist that kids and adults alike will enjoy.
Ingredients
- 12 oz (340 g) pretzel-shaped pasta (or large elbow macaroni)
- 2 tbsp (30 ml) vegetable oil, divided
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 tbsp (30 g) red curry paste (adjust to taste)
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 2 cups (480 ml) low-sodium chicken broth
- 1 tbsp (15 ml) fish sauce (or soy sauce for vegetarian)
- 1 tbsp (15 g) brown sugar
- 1 lime, juiced
- Salt to taste
- For serving: fresh cilantro, lime wedges, sliced red onion, and crispy fried shallots (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pretzel pasta according to package directions until al dente. Drain, rinse briefly with cold water to stop cooking, and toss with 1 teaspoon of the vegetable oil to prevent sticking. Set aside.
- While the pasta cooks, heat the remaining vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces in a single layer and sear until golden brown on all sides, about 5–7 minutes. Remove the chicken with a slotted spoon and set aside. The chicken will finish cooking in the sauce later.
- Reduce the heat to medium. Add the sliced onion to the same pot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the red curry paste, turmeric, and ground coriander. Cook for 1–2 minutes, stirring constantly, until the paste is fragrant and slightly darkened.
- Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Return the browned chicken to the pot. Add the fish sauce and brown sugar. Stir well. Simmer uncovered for 15–20 minutes, or until the chicken is cooked through and tender. Check that the chicken reaches a safe minimum internal temperature of 165°F (74°C) using a food thermometer.
- Stir the cooked pretzel pasta into the curry sauce. Cook for 2–3 minutes, allowing the pasta to absorb some of the sauce. Remove from heat and stir in the lime juice. Taste and add salt if needed.
- Serve immediately, garnished with fresh cilantro, lime wedges, sliced red onion, and crispy fried shallots if desired.
Tips
- Substitutions: If you can’t find pretzel pasta, use large elbow macaroni or even broken lasagna sheets. For a vegetarian version, swap the chicken for firm tofu and use soy sauce instead of fish sauce. The dish will be slightly less rich but still delicious.
- Spice level: Red curry paste varies in heat. Start with 1 tablespoon and add more to taste. If you prefer a milder dish, choose a mild curry paste or reduce the amount.
- Make it ahead: The curry sauce (without the pasta) can be made up to 2 days ahead. Cook the pasta fresh when ready to serve, as it will absorb too much liquid if stored in the sauce.
- Common mistake: Don’t overcook the pasta before adding it to the sauce. Slightly undercook it (al dente) because it will continue to cook in the simmering sauce.
Serving Suggestions
Serve Yoga Pretzel Chiang Mai in deep bowls, with extra lime wedges on the side for squeezing. A side of fresh cucumber salad or lightly pickled vegetables adds a refreshing crunch that balances the rich, creamy curry. For a heartier meal, top with a soft-boiled egg or extra crispy fried shallots.
Variations
- Vegetarian Tofu: Replace chicken with 14 oz (400 g) extra-firm tofu, pressed and cubed. Pan-fry until golden before adding to the sauce. Use soy sauce instead of fish sauce.
- Seafood Twist: Swap chicken for 1 lb (450 g) large shrimp, added in the last 5 minutes of simmering until pink and cooked through (145°F / 63°C).
- Extra Veggies: Add 1 cup (150 g) of sliced bell peppers, snap peas, or carrots along with the onion for more color and nutrition.
- Nutty Crunch: Sprinkle with crushed roasted peanuts or cashews before serving for added texture.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb sauce, so when reheating, add a splash of chicken broth or water to loosen the mixture. Reheat in a saucepan over medium heat, stirring occasionally, until hot throughout (165°F / 74°C). Alternatively, microwave in 30-second intervals, stirring in between. Freezing is not recommended, as the texture of the pasta and coconut milk may degrade.
Frequently Asked Questions
Can I use regular pasta instead of pretzel-shaped?
Yes, any short pasta shape works. Pretzel pasta is simply a fun shape; the flavor comes from the curry sauce. Elbow macaroni, rotini, or shells are all good substitutes.
What is Chiang Mai curry sauce?
Chiang Mai curry, also known as Khao Soi, is a Northern Thai specialty made with coconut milk, red curry paste, turmeric, and usually chicken or beef. It’s known for its creamy, mildly spicy broth and is traditionally served with egg noodles and crispy noodles on top.
Is this dish very spicy?
The heat level depends on the curry paste you use. Red curry paste can range from mild to quite hot. Start with a smaller amount and taste as you go. You can also add a little extra coconut milk to mellow the heat.
Can I make this in a slow cooker?
Yes. Brown the chicken and sauté the aromatics first, then transfer everything except the pasta and lime juice to a slow cooker. Cook on low for 4–5 hours or high for 2–3 hours, then stir in the cooked pasta and lime juice before serving.
What can I use instead of fish sauce?
Soy sauce or tamari are the easiest substitutes. Fish sauce adds a distinct umami and saltiness; soy sauce will be similar but not identical. You can also use a splash of Worcestershire sauce for extra depth.
Can I add more vegetables?
Absolutely. Bell peppers, broccoli, snow peas, or baby corn all work well. Add them with the onion so they soften, or stir in quick-cooking greens like spinach at the end.
Related
- Vacuum Sealing Kit: How to Use It Right
- Bagel Nook Tampa-Style Bagel Recipe
- Paneer Butter Masala with Basmati Rice Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).