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2 cups rice noodles
1 garlic clove
1 T grated ginger
1 T chopped lemon grass stalk
½ onion
2 T oil
¼ tsp salt
1 ½ T chili powder
1 tsp turmeric
2 T fish sauce
1 T tomato paste
½ cup water
2 chicken breasts, cut up into medium sized pieces
For accompaniment: some chopped cilantro and scallions.

Soak the rice noodles in warm water until soft. Get a pot with ample water ready on the stovetop to cook them later.

In a food processor, make a paste with the garlic, ginger, lemongrass, and onion.

Heat up a few tablespoons of oil in a skillet and cook the paste until it becomes quite dry, without burning it.

Add in the salt, chili powder, and turmeric and stir them well with the paste.

Add in the chicken pieces, stirring enough to completely coat with the spices. Pour in the fish sauce, tomato paste, and water. Stir.

Cover the pan and cook until the chicken is done.

Remove the lid and transfer chicken pieces to a cutting board. Shred the chicken using two forks.

If the sauce gets too dry, add in more water, one tablespoon at a time.

Meanwhile, bring the pot of water to a boil and cook the noodles until soft.

Drain and add them to the skillet with the chicken curry. Mix everything together well.

Serve the dish with some chopped cilantro and scallions.

Serves 2 quite well, with some to take to work the next day.