1) Bring a litre of water to a boil in a large sauce pot over medium heat. Add the chicken breast, reduce the heat and simmer until cooked through, about 15-20 minutes. Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. Shred the chicken with a fork and set aside.
2) Bring the remaining litre of water to a boil in a large sauce pot over medium heat. Add peas and cook for 30 seconds. Remove peas from pot with a slotted spoon and divide them between the serving bowls. Add the noodles to the pot and cook for six minutes. Drain and add noodles to the peas in the serving bowls.
3) Heat the grapeseed oil in a large saucepan over medium-high heat. Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for one minute. Add the chicken stock to the pot and bring to a boil. Stir in the light coconut milk and almond milk, then reduce the heat and simmer for five minutes. Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes. Stir in the spinach leaves and cook for 30 seconds. Ladle the chicken mixture over the noodles and peas in the serving bowls. Stir some chopped coriander, green onions and chillies into each bowl.
Top with chopped peanuts a lime wedge. Garnish with a sprig of coriander and serve.
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