This recipe and others can be found in the following article:
9 ounces dried or 1 pound fresh egg noodles
1 boneless and skinless chicken breast, sliced
3 tablespoons vegetable oil
2 to 3 cloves garlic, chopped
1 2-inch piece galangal or ginger, chopped
1 to 3 teaspoons Thai green curry paste
1 14-ounce can coconut milk
2 or 3 stalks lemon grass
2 to 3 Kaffir lime leaves, shredded, omit if unavailable
5 to 6 green Thai chiles, stems and seeds removed, chopped
1 to 2 teaspoon fish sauce (nam pla)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
Heat a large pot of water to a boil, add the noodles and cook until "al dente." Drain the noodles and keep warm.
Trim the stalks of lemon grass to about 3-inches in length. Trim away any hard portions, discard the outer leaves, and coarsely chop.
Heat a wok, add the oil and when hot, add the garlic, ginger, and green curry paste, and stir-fry for about one minute. Add the coconut milk, lemon grass, lime leaves, and simmer for 5 minutes stirring occasionally to allow the milk until thickened. It may look as though it is curdling, but it cannot do this so don’t worry.
Add the chicken and simmer for 10 minutes, stirring from time to time.
Add the chiles, fish sauce, basil and cilantro and continue to cook for 5 more minutes. Cut a piece of chicken to check to see that it’s done.
Immediately add the noodles, stir, and simmer until the noodles are hot.