|Groundnut oil||3 Tablespoon|
|Onions||2 Large, finely chopped|
|Garlic||4 Clove (20 gm), crushed|
|Red bird's eye chilies||3 , finely chopped|
|Roasted peanuts||3 Ounce, chopped (75 Gram)|
|Ground coriander||1 Tablespoon|
|Ground cumin||1 Tablespoon|
|Coconut milk||2 Pint (1 Liter)|
|Shrimp paste||1 Teaspoon|
|Sugar||2 Tablespoon (Or To Taste)|
|Cooked chicken||12 Ounce, shredded (375 Gram)|
|Bean sprouts||6 Ounce (175 Gram)|
|Flat rice noodles||1 Pound (500 Gram Fresh Noodles)|
|Chopped fresh coriander||3 Tablespoon|
|Spring onions||4 , chopped (For Serving)|
|Red chili||1 Large, finely sliced (For Serving)|
|Chopped roasted peanuts||2 Tablespoon|
1. Heat the oil in a saucepan, add the onions and cook until golden brown. Add the garlic, chillies, peanuts, ground coriander, cumin and turmeric and cook for 2-3 minutes, or until the spices have cooked through and released a strong aroma.
2. Stir the coconut milk and shrimp paste into the spice mixture, cover and simmer for 15 minutes. Season the spiced coconut with salt, pepper and sugar to taste. Add the shredded chicken and half the bean sprouts and simmer for 5 minutes.
3. Blanch the noodles in boiling water and divide between 4 large bowls. Sprinkle with the spring onions and fresh coriander and divide the remaining raw bean sprouts between the bowls.
4. Ladle the chicken and coconut mixture over the noodles and serve with spring onions, red chilli and roasted peanuts, in separate bowls for garnishing.