Curry Noodles With Chicken Kuai Tiao Kaeng Sai Kai From Simple Thai Food

Ingredients

• 1 1/2 pounds boneless chicken thighs (great) or breasts (okay)
• 1 tablespoon vegetable oil
• 1/2 cup coconut cream (from the top of a can of coconut milk)
• 2 tablespoons red curry paste, store-bought or homemade
• 2 tablespoons kari (“yellow”) curry paste, store-bought or homemade
• 2 tablespoons packed grated palm sugar or 1 1/2 tablespoons packed light brown sugar
• 3 tablespoons fish sauce
• 1 1/2 cups coconut milk
• 3 cups sodium-free chicken stock
• 6 ounces extra-firm tofu, cut into matchsticks 1 inch long and 1/4 inch wide and thick
• 2 teaspoons curry powder
• 8 ounces mung bean sprouts (about 4 cups)
• 8 ounces dried rice sticks, 3 millimeters (about 1/8 inch) wide
• 1/4 cup finely chopped preserved radish (optional)
• 1/4 cup fried shallots
• 1/4 cup packed fresh cilantro leaves
• 1/3 cup finely chopped roasted peanuts
• 2 hard- or medium-boiled eggs peeled and halved lengthwise
• Table Seasonings
• 2 or 3 limes, cut into wedges
• Fish sauce
• Granulated sugar
• Red chile powder

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