-
1
Bring 4 cups of the water to a boil in a large sauce pot over medium heat.
-
2
Add the chicken breast, reduce the heat and simmer until cooked through, about 15 to 20 minutes.
-
3
Remove from the pot to a cutting board or bowl and set aside until cool enough to handle.
-
4
Shred the chicken with a fork and set aside.
-
5
Bring the remaining 4 cups of water to a boil in a large sauce pot over medium heat.
-
6
Add peas and cook for 30 seconds.
-
7
Remove peas from pot with a slotted spoon and divide them between the serving bowls.
-
8
Add the noodles to the pot and cook for 6 minutes.
-
9
Drain and add noodles to the peas in the serving bowls.
-
10
Heat the grapeseed oil in a large sauce pot over medium-high heat.
-
11
Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for 1 minute.
-
12
Add the chicken broth to the pot, and bring to a boil.
-
13
Stir in the light coconut milk and almond milk, then reduce the heat and simmer for 5 minutes.
-
14
Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes.
-
15
Stir in the spinach leaves and cook for 30 seconds.
-
16
Ladle the chicken mixture over the noodles and peas in the serving bowls.
-
17
Stir some chopped cilantro, green onions and chiles into each bowl.
-
18
Top with chopped peanuts a lime wedge.
-
19
Garnish with a sprig of cilantro and serve.
-
20
Bon apetit!
-
21
A viewer, who may not be a professional cook, provided this recipe.
-
22
The Food Network Kitchens chefs cannot make representation as to the results.
