1/2 lb. Dried Egg Noodles

1 Boneless Chicken Breast, sliced

1 Can Coconut Milk, divided (thick/thin)

2 Tbs. Red Curry Paste

1 tsp. Yellow Curry Powder

2 C. Water

1 Tbs. Palm Sugar

1 Tbs. Fish Sauce

1 Tbs. Soy Sauce

Garnishes

Cilantro, chopped

Spring Onions, sliced small

Crunchy Chinese Noodles

Ground Chili in Soy Bean Oil (opt.)

Dried Crushed Peppers (opt.)

Sliced Shallots (opt.)

Limes cut into wedges (opt.)

Sweet Soy Sauce (opt.)

Pickled Mustard Green, chopped (opt.)

Put thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously until oil separates out. Add curry paste and powder, fry for 1-2 minutes. Add chicken & cook until chicken is done on the outside. Add the rest of the coconut milk and 2 cups of water and reheat to boiling. Add palm sugar on the side of the wok to melt it. Add soy sauce and fish sauce and simmer until chicken is tender. While chicken is cooking, cook noodles according to package directions, drain. To serve, put half of the cooked noodles in a bowl, cover with curry soup and add garnishes. Serves 2