I promise you will not regret making this! It is delicious. As Shauna would say, stand at the sink and eat cold leftovers, delicious. Try it!

{Chiang Mai Curry Noodles}
1/2 lb. dry Chinese-style egg noodles (or 1 lb fresh)
2 TBSP red curry paste or panaeng curry paste
2 boneless, skinless chicken breasts (cut into bite-size strips)
2 TBSP vegetable oil
1 TBSP chopped garlic
1 can coconut milk
1 3/4 cup chicken stock
2 tsp curry powder
2 TBSP soy sauce
1 tsp sugar
1 tsp salt
2 TBSP lime juice
1/2 cup cilantro (chopped)
1/3 cup green onions (chopped 1/3 inch)
1/3 cup shallots (diced)

1. Heat vegetable oil in a saucepan/skillet (that has a lid to use later), and then add garlic. Toss well and add the red curry paste, mashing and stirring to soften in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes tossing now and then to brown it evenly and mix it with the curry paste. add the coconut milk, chicken broth, curry powder, soy sauce, sugar, and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes, until meat is cooked through. Stir in lime juice, remove from heat, and over to keep curry warm while you prepare the noodles.

2. Cook the noodles in a large pot of rapidly boiling water, until tender but still firm, as little as 2 minutes for fresh and 7 minutes or more for dried. Drain, rinse well in cold water, drain again, and divide noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro, and sprinkle each serving with the shallots, cilantro, and green onions. Serve hot.

3. (Optional) For some extra crunch and intrigue, you can make ahead some fried noodle nests to top off your soup. Using 1/2 pound of fresh egg noodles, heat about 2 cups vegetable oil in a wok to about 375 degrees. Carefully add a handful of noodles, let sizzle and brown a few seconds, then transfer to a platter to cool. Serve on top of soup.

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