Slurpy Thai Curry Noodles with Chicken and Pineapple

Ingredients

• 8 ounces thin rice noodles (about half of a standard package)
• 4 teaspoons peanut or vegetable oil
• 1 red or orange bell pepper, roughly chopped
• 5 scallions, sliced into 1" pieces
• 1 teaspoon minced fresh ginger root
• 3 tablespoons panang or red curry paste
• 1 (14.5-ounce) can unsweetened full-fat coconut milk
• 1 large boneless, skinless chicken breast, thinly sliced against the grain
• 1 tablespoon fish sauce
• 1 tablespoon packed brown sugar
• 4 tablespoons creamy peanut butter
• 1 1/2 cups chopped fresh pineapple
• 1/4 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

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