1. Prepare noodles according to package directions. (I boil water and soak noodles for approx 10 min). 2. Pound chicken to an even thickness (approx 1/2 inch works well). 3. Stir together 1 tbls lime juice, 1 tbls oil, soy sauce, sugar, shallot, salt and pepper if using. 4. Add chicken and toss to coat. Refrigerate for approx 30 minutes. 5. Heat 2 tsp oil in med saucepan over med heat. 6. Cook curry paste, stirring, until fragrant (1 to 2 minutes). 7. Whisk in stock. Raise heat, and bring to a boil. 8. Whisk in coconut milk. Cook just until hot (do not boil). 9. Remove chicken from marinade and broil until no longer pink, 6 to 7 minutes. 10. To serve, divide the noodles into 4 bowls. 11. Add soup. 12. Slice chicken on the diagonal and place in bowls. 13. Garnish with sliced lemons, thin cucumber sticks and torn basil leaves. ---------------------------------------------------------------------------
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