Rice noodles with fish curry sauce
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Clare Winfield
Rice noodles with fish curry sauce
Based on Kanom jeen nam ya, a famous Thai street-food, this easy and delicious rice noodle dish is served with a creamy fish curry sauce that’s traditionally made with a freshwater fatty fish, but in this recipe, tinned tuna is used for convenience
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving )
Calories
690Kcal
Fat
46gr
Saturates
31gr
Carbs
43gr
Sugars
13gr
Fibre
2gr
Protein
26gr
Salt
5.9gr
Chariya Khattiyot
After winning MasterChef in 2023, Northern Thai Chariya Khattiyot poured her talent and energy into planning her first restaurant (Khao Soi by Chariya, which opened in Alton, Hampshire in 2024), a food truck to take to food festivals (launched in 2025) and now her first cookbook Lanna: Recipes from Northern Thailand & Beyond
See more of Chariya Khattiyot’s recipes
Chariya Khattiyot
After winning MasterChef in 2023, Northern Thai Chariya Khattiyot poured her talent and energy into planning her first restaurant (Khao Soi by Chariya, which opened in Alton, Hampshire in 2024), a food truck to take to food festivals (launched in 2025) and now her first cookbook Lanna: Recipes from Northern Thailand & Beyond
See more of Chariya Khattiyot’s recipes
Ingredients
- 2 tbsp sunflower or vegetable oil, plus extra to drizzle
- 400ml coconut milk (at least 65% fat content)
- 3 tbsp fish sauce*
- 3 tsp palm sugar (or brown sugar)
- 200g tinned tuna (drained weight)
- 150g vermicelli rice noodles
For the chilli paste
- 5 large red chillies, finely chopped
- 2 tsp hot chilli powder
- thumb-size piece of root ginger, finely chopped
- 3 garlic cloves, finely chopped
- 1 small shallot, finely chopped
- 1 lemongrass stalk, finely chopped
To garnish
- small handful of fine green beans
- handful of beansprouts
- sprig of coriander, leaves picked and finely chopped
- 1 spring onion, finely sliced
- 1 sprig of Thai basil, leaves picked (optional)
- 1 red chilli, chopped
- lime wedges, for squeezing
Step by step
- To make the chilli paste, put all the paste ingredients in a medium jug and use a handheld blender to blend to a smooth paste, adding water as needed to help loosen the mixture. Set aside. Bring a small pan of water to the boil, blanch the beans for 1-2 minutes. Drain, run under cold water, then finely chop and set aside.
- Heat the oil in a saucepan over a medium heat. Add the blended chilli paste and cook for 2-3 minutes until fragrant. Stir through the coconut milk, season with the fish sauce and sugar, then add the tuna and simmer for 10 minutes.
-
Bring a large saucepan of water to the boil, then add the noodles and cook for 2-3 minutes. Drain and drizzle with a little oil to prevent sticking. Place the cooked noodles in deep bowls, top with the curry followed by the green beans and beansprouts. Scatter over the coriander, spring onion, Thai basil (if using) and sliced red chilli. Serve with the lime wedges.
*Ensure fish sauce is gluten free, if required.
Kitchen tip
'There are many coconut milk brands available, but I’ve found that those with 65% or higher fat content work best. They have a richer, creamier consistency, and are less watery, making them perfect for these types of recipes.’
