4 cups water 3 cups fresh spinach leaves ½ pound snow peas, trimmed and halved 1 packet of pad thai noodles (about 6 ounces) 1 tablespoon canola oil ¼ cup thinly sliced shallots 2 teaspoons red curry paste 1 ½ teaspoons curry powder ½ teaspoon ground turmeric ½ teaspoon ground coriander
2 garlic cloves, minced 6 cups low-sodium chicken broth 1 can light coconut milk (about 13.5 ounces) 2 ½ cups shredded cooked chicken breast (about 1 pound) ½ cup chopped green onions 2 tablespoons sugar 2 tablespoons fish sauce ½ cup chopped fresh cilantro 4 small hot red chilies, seeded and chopped (or ¼ teaspoon crushed red pepper) 7 lime wedges
Boil 4 cups of water in a large saucepan. Add spinach and snow peas, cook for 30 seconds, then remove them with a slotted spoon and place them in a large bowl.
Cook noodles in the boiling water for 3 minutes, then drain them and add them to the bowl with the spinach and snow peas.
Heat canola oil in the same pan over medium-high heat. Add shallots, red curry paste, curry powder, turmeric, coriander, and minced garlic. Sauté for 1 minute, stirring constantly.
Pour chicken broth into the pan and bring it to a boil. Then, add coconut milk and let it simmer for 5 minutes.
Add shredded chicken, green onions, sugar, and fish sauce to the pan. Cook for 2 minutes.
Pour the chicken mixture over the noodles in the bowl. Stir in chopped cilantro and chilies.