2 tbsp Vegetable Oil
2 cloves Garlic, minced
1 tbsp Lemongrass, minced
(4 each) Boneless/Skinless Chicken Breasts, Cubed
1 tsp Ground Turmeric
1 tsp Chili Powder
8oz Coconut Milk
7 cups Chicken Stock
cup Lime Juice
1/8 cup Chili Oil
4 tbsp Crunchy Peanut Butter
2 cups Thread Egg Noodles, broken in small pieces
1/8 cup Green Onion, minced
1/8 cup Cilantro, minced
to taste Fish Sauce & Pepper

1. Heat the stock in a large pot until a gentle boil. Stir in the coconut milk and lime juice.

2. In a wok on high heat add the oil and stir fry together the chicken, garlic, lemongrass, spices, and season with salt & pepper. Cook for about 3-4 minutes until the chicken starts to brown.

3. Pour the stock mixture over the chicken and stir in the chili oil & peanut butter. Bring to a simmer and cover for about 15-20 minutes. Season with fish sauce & pepper. Add the green onion & cilantro and serve hot.