BOGART LOVES: Curry Noodles

One of my ultimate comfort foods is Thai-style curry noodles. Ideally, the dish is spicy, brothy and loaded with rice noodles. I find something so satisfying in slurping up those warm, wet and messy noodles with my chopsticks. Add mounds of green cilantro and a heavy squirt of fresh lime. Heaven in a bowl.

Thai Curry Noodles
Serves 4 (or 2 very hungry people)

(adapted from a recipe by Mai Pham in the January 2008 issue of Bon Appétit)

Olive oil
2 boneless, skinless chicken breasts
1 large shallot, chopped
3 garlic cloves, chopped
3 lemongrass stalks
1 inch knob of fresh ginger, peeled and minced
2 Tbsp red curry paste
2 Tbsp curry powder
2-4 tsp hot chili sauce (such as sriracha)
2 cans unsweetened, lowfat coconut milk
5 cups chicken stock
2 Tbsp fish sauce
3 tsp granulated sugar
2 large handfuls of sugar snap peas (snow peas can be substituted)
1 lb package rice stick noodles
4 green onions, thinly sliced
1 red bell pepper, thinly sliced into strips
1 red Thai chile, thinly sliced
Chopped cilantro
1 lime, cut into wedges

Brush chicken breasts with olive oil and season with salt and pepper. Grill until just done, approximately 5 minutes per side over high heat. Cover with foil and set aside.

Heat a generous glug of olive oil in a large sauce pan or dutch oven over medium heat. Add shallot, garlic, lemongrass stalks and ginger. Cook until shallots are soft, about 2 minutes. Be careful not to burn the garlic. Add curry paste, curry powder and chili sauce. Stir until cooked and fragrant, about 2 minutes. Add coconut milk, chicken broth, fish sauce and sugar. Bring to a boil. Reduce heat and let mixture simmer while you make the rest of the dish.

Prepare a large bowl of ice water. In a pot of boiling water, blanch sugar snap peas for 30 seconds using a slotted spoon or chinese strainer, transfer them to the bowl of ice water. (This is called "shocking" and will stop the peas from cooking so that they retain their crunch and vibrant green color). Once peas are completely cool, remove from ice water and set aside. In the same pot of boiling water, cook the rice noodles until al dente, according to the package directions or for approximately 6 minutes. Drain noodles into a colander and rinse with cold water until completely cooled.

Slice the chicken breasts and add to the simmering curry mixture. In the mean time, divide cooled noodles and sugar snap peas between bowls. Divide the hot curry broth among the bowls with a ladle, discarding the lemongrass stalks. Top generously with sliced chile, green onion, red bell pepper and cilantro. Squeeze curry with fresh lime wedges and enjoy.

BTW: This dish gets better the longer it sits. Make the curry broth up to a day ahead of time, let it sit in the refrigerator and just reheat and prepare other components when you're ready to eat.