Preparation
The Garnishes
Place oil, red curry paste, hanglay powder, coconut milk, fish sauce and yellow curry powder in the wok and bring to a boil. Add chicken meat and reduce heat until meat is cooked. At the same time, blanch 50 grams of yellow vermicelli in boiling water. When cooked al dente, shock in iced water then place in Kaow Soy bowl. Deep-fry remaining 50grms of yellow vermicelli, keep together while deep-frying but not brown. Noodles should be crispy and yellow in colour.

Serve
Place blanched noodles in bowl then pour crispy noodles on top with some chopped spring onions. Serve a small side dish of diced pickled cabbage, lime half, carved shallots and a separate dish for deep fried chilli powder in soya bean oil.