• Heat oil in large, heavy-bottom saucepan set over medium heat; cook curry paste, shallots, garlic and ginger, stirring often, for about 5 minutes or until softened and darkened in color. Add coconut milk and broth. Bring to boil; add chicken.
• Cook for 20 to 25 minutes or until chicken is tender. Transfer to plate; let cool slightly. Use two forks to shred chicken; return to soup along with fish sauce, brown sugar and salt. Simmer for 10 minutes.
• Divide cooked noodles among 6 bowls. Ladle curry over noodles. Top with red onion, bean sprouts, fried onions and cilantro. Serve with chili oil and lime wedges.

Tip: Add a seeded and diced red Thai chili pepper to the curry along with the garlic and ginger for a spicier version.