6 ounces dried rice noodles (the Thai kind)
3 cloves garlic, grated
1 1/2 tablespoon grated ginger
zest of one lime
1/2 small onion, peeled and grated
3 tablespoons coconut oil
1 1/2 tablespoons chili powder
1 teaspoon ground turmeric
2 tablespoons gluten-free soy sauce
1 tablespoon tomato paste
1 cup water
1 Tbls. chili paste
1/2 cup organic sour cream
1 tsp. Real Salt
2 boneless skinless organic, free-range chicken breasts, cut into large chunks
garnish with fresh cilantro or parsley
* Cover the noodles with boiling water and set aside to soak for about 15-20 minutes.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the grated ginger, garlic, onion, lime juice, and cook, stirring occassionally, until most of the moisture cooks away and the paste is beginning to gently brown.
Add the chili powder and turmeric, and combine well into the paste. Continue cooking for 1 minute to marry the spices. Add the chicken pieces, stirring to coat with the paste and spices, then add the soy sauce, tomato paste, and water. Cover and simmer until the chicken is cooked through.
Using two forks, shred the chicken. Add the noodles, and toss well. Continue cooking until the noodles are completely soft and the sauce is a nice consistency. If too spicy, add more sour cream.
Serve hot with cilantro or parsley.