Ingredients

For making the chili paste:
5 whole dried chili peppers
1 tablespoon chopped shallots
2 teaspoons sliced ginger
1 teaspoon coriander seeds
1/2 teaspoon turmeric powder

For the gravy:
6 cups coconut milk
1 pound boneless skinless chicken breasts, sliced
7 tablespoons thin soy sauce
2 tablespoons dark thick soy sauce
4 teaspoons salt
1 teaspoon sugar
Juice of 1 1/2 limes
1 pound fresh egg noodles
Peanut oil for frying

Method

Soak the whole dried chilies in cold water for 10 minutes,then drain on colander using a spoon to press the chilies against the side to squeeze out the excess water.Use aluminum foil and wrap the whole chilies,shallot,sliced ginger,coriander seed and turmeric powder into a little package. Place this directly on the stove burner for about 2 minutes on each side or until fragrant.Then empty this into a mortar & pestle and pound it into a paste.

Heat 1 cup of coconut milk,add the chili paste,and cook until aromatic (about 2 minutes). Add chicken, salt, and soy sauces. Stir fry until chicken is no longer pink,then add the rest of the coconut milk and bring to a boil. Simmer for 5 minutes, then add lime juice.Stir well and remove from heat.

Fry 5 ounces of noodles in hot oil until crisp.Remove and drain well.

Boil the rest of the noodles, cooking as directed on the package. Place a serving of boiled noodles on a plate,and pour the gravy mixture over it.Top with crispy fried noodles. Accompany with a small bowl of chopped shallots,pickled mustard green, and lime. Enjoy!