Thai Chicken And Noodle Curry

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10 ounce wide rice noodles

2 teaspoons vegetable oil

2 tablespoons minced garlic

1/4 cup minced shallots

12 ounces boned, skinned chicken breast, thinly sliced crosswise

1 1/2 tablespoons panang curry paste, such as Mae Ploy brand*

1 can (14 oz.) coconut milk, divided

1 tablespoon sugar

1 tablespoon lime juice

1 tablespoon reduced-sodium soy sauce

1 tablespoon Thai or Vietnamese fish sauce

1/2 cup sliced green onions

1/2 cup cilantro leaves and small sprigs

1/2 cup Thai basil* leaves and small sprigs

1 lime, cut into wedges

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