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Prep   -   (30 min / 50 min with garnish)
1. Put NOODLES in a heatproof bowl. Bring plenty of water to a boil and pour over the noodles. Let noodles soak for 20 minutes - if they soak longer it won't hurt them. Drain well, then lay out on your cutting board and make a few cuts through the pile to so the noodles are shorter and more manageable.
2. Slice CHICKEN thin and cut into narrow strips.
3. Chop SHALLOTS fairly fine.
4. Slice ONION in half lengthwise, then thin crosswise.
5. Mix Fish Sauce, Chili Paste and Stock (or water),
6. Squeeze LIME JUICE.
7. Chop CILANTRO medium for both noodles and garnish.
8. Prepare Garnish (if used): Dry roast PEANUTS in a pan over moderate heat stirring until lightly browned all over (see Dry Roasted Peanuts). Chop CHILI fine. Crush GARLIC with the flat side of your prep knife, then cut crosswise coarse. Heat Oil and fry Chili and Garlic stirring until garlic starts to color, then stir in Peanuts until coated with oil. Keep warm or rewarm when needed.
Run.   -   (15 min)
9. Heat OIL in a wok or spacious sauté pan and fry Curry Paste until well blended and aromatic, then stir in Shallots and fry stirring until soft but not at all browned..
10. Stir in the Chicken and fry stirring until chicken has lost its raw color.
11. Stir in Fish Sauce mix and and bring back to a boil. Simmer covered about 8 minutes until chicken is done.
12. Stir in Noodles just long enough so they're hot and well distributed.
13. Turn off heat. Sprinkle with Cilantro and Lime Juice and stir it in.
14. Distribute to individual serving plates. You'll need tongs for serving because the noodles tend to clump and you'll need to separate them.