Instructions

• Bring a medium pot of water to a rolling boil. Add the 6 oz pad thai rice noodles and cook according to package directions (about 3–6 minutes). Drain the noodles and rinse with cold water to stop cooking; set aside.
• In a large pot, heat 1 Tbsp of the 2 Tbsp oil (olive or canola) over medium-high heat.
• Add 1 cup finely chopped yellow onion and sauté until softened, about 3 minutes.
• Add 1/2 Tbsp oil, 1 1/2 Tbsp minced garlic (about 4 cloves), 2 tsp curry powder, 2 tsp red curry paste, 1/2 tsp turmeric, and 1/2 tsp ground coriander. Cook, stirring, until fragrant, about 1 minute.
• Add the remaining 1/2 Tbsp oil and 1 red bell pepper (sliced into small, thin strips). Sauté about 1 minute more.
• Pour in 6 cups low-sodium chicken broth and bring the mixture to a boil.
• Stir in 1 (13.5 oz) can coconut milk. Cover, reduce heat to low, and simmer gently for 10 minutes.
• Stir in 3 cups shredded cooked rotisserie chicken, 8 oz snow peas (trimmed and cut in half crosswise), 2 Tbsp packed light-brown sugar, 2 Tbsp fish sauce, and 1/2 cup chopped green onions. Taste and season with salt as needed. Cook for 2 minutes to heat through.
• Add 5 oz fresh spinach (about 4 packed cups), 1/2 cup chopped fresh cilantro, and 2 Tbsp fresh lime juice. Stir until the spinach wilts, about 1–2 minutes.
• Add the cooked rice noodles to the pot and toss gently to combine and heat them through.
• Serve the soup warm, topped with chopped peanuts and the 1 red chili pepper (seeded and chopped) or sriracha, to taste.