Chicken And Shrimp Laksa

• 1 pkg (8 oz) rad thai rice noodles
• 1/4 cup peanut oil
• 7 oz firm tofu, drained and cut into 3/4-inch cubes
• 1 lb boneless skinless chicken breasts, trimmed and thinly sliced
• 1/3 cup laksa curry paste
• 4 cups chicken stock
• 1 cup canned coconut milk
• 1 tbsp brown sugar
• 12 None medium shrimp, peeledand deveined, leaving tails intact
• 7 oz green beans, trimmed and halved diagonally
• 1 cup bean sprouts, rinsed
• 1/2 cup loosely packed cilantro leaves
• 1 None fresh long red chili pepper, thinly sliced
• None None Lime wedges, to serve

1. Cook the noodles in a large saucepan of boiling water for 2-3 mins or until tender. Drain well, then cool. Using kitchen scissors, snip into shorter lengths. Divide evenly among large serving bowls.
2. Heat the oil in a large saucepan (or wok) on medium heat. Cook the tofu, in batches, for 1 min each side or until golden brown. Drain on paper towels. Add the chicken to the pan. Cook and stir for 2 mins or until browned. Transfer to a large heatproof bowl.
3. Reheat the pan. Add the laksa paste and cook and stir for 1-2 mins. Stir in the stock, coconut milk and sugar. Bring to a boil. Add the shrimp, chicken and beans. Reduce the heat to low; simmer, uncovered, for 3-4 mins or until the shrimp change color.
4. Ladle the hot soup over the noodles. Top with bean sprouts, cilantro and chili pepper. Serve at once with lime wedges.

noodles, peanut oil, firm tofu, chicken breasts, laksa curry paste, chicken stock, coconut milk, brown sugar, shrimp, green beans, bean sprouts, cilantro, long red chili pepper, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/33889 (may not work)