(*) or buy ready fried egg noodles (about 1 cup needed)

Method

Make the fried noodles (optional, skip if using shop bought fried noodles) – takes about 1h

1. Cook 1 serve of noodles to packet instructions. They should be cooked but not mushy (depending on the noodles they should be ready in under 3min).
2. Drain in a colander and rinse under cold water.
3. Place on a clean towel or paper towels, and let dry at room temperature. At least 30min.
4. Cut the noodles into roughly 4in (10cm) pieces strands. I used the crumbs of the packet so they were smaller and it worked just as well.
5. Coat with corn starch (picture 1).
6. Fry il oil over medium heat until lightly golden. Work in batches as needed to avoid overcrowding the pan. The noodles will expand when fried.
7. Drain, place on a paper towel and sprinkle with salt.

Make the soup

1. Heat 1 tbsp of oil in a saucepan over medium heat.
2. Add curry paste (2 tbsp) and cook for about 3min.
3. Add half of the coconut milk (about 1/2 cup) and stir to combine fully. Simmer for a few minutes, until the oil starts to separate.
4. Add the chicken drumsticks and coat well (picture 2). Cook on both sides until the skin is lightly browned (picture 3).
5. Add the rest of the coconut milk and simmer until the oil separates on the surface and the chicken is cooked through (picture 3). To make sure the chicken in cooked poke its thickest part with a toothpick or skewer until you reach the bone. If the juices run clear and not pink it is cooked.
6. Add the chicken stock (1/2 cup), soy sauce (1tbso) and sugar (1/2 tsp). Mix well.

Cook the noodles

1. As you finish the coconut curry, bring a large pot of water to a boil.
2. Cook the remaining 2 serves of noodles to packet instruction.

Assemble and serve

1. Divide the noodles into two bowls. Cover with the curry sauce and one drumstick per dish.
2. Top with bean sprouts, crispy fried noodles, sliced red chili (optional), coriander and a wedge of lime.
3. Enjoy!