For the Pickled Onions

1. Combine water, vinegar, and sugar in a small saucepan. Bring to a boil and simmer for 3 minutes, until the sugar is dissolved. Add onion and remove from heat. Cool for at least an hour.

For the Curry

1. In a small bowl, combine garlic, 1 tsp salt, turmeric, and curry paste.
2. Heat a large skillet or wok over high heat. Add 1 tbsp oil. Once hot, stir-fry the chili paste mixture for 30 seconds, then add the reserved coconut cream. Lower the heat to medium-high. Add the chicken and sugar and simmer for about 5 minutes.
3. Add the remaining coconut milk, water, and fish sauce. Bring to a boil, then reduce heat and cook at a simmer for about 30-40 minutes, until the chicken is cooked through.
4. Remove from the heat and stir in 1 tbsp lime juice. Taste, then add more lime juice, salt, and/or fish sauce if necessary.
5. Remove chicken thighs, chop or shred coarsely, and return to the pot.

For the Crispy Shallots and Noodles

1. Cook noodles according to package instructions; drain. Line 2 plates with paper towels.
2. In a large skillet, heat about 4 tbsp oil over medium-high heat (approximately 350°F/177°C). Fry shallots for about 3 minutes, until golden-brown. Drain on a paper-towel-lined plate.
3. Use a fork to create 4-6 small nests with about half the noodles. Reserve remaining noodles.
4. Carefully place the noodle nests in the skillet with the remaining shallot oil, and fry for about 3 minutes, until the bottom is very brown and crispy. Drain on paper towels.

To Serve

1. Place some loose noodles plus a noodle nest in the bottom of a wide soup bowl. Ladle over chicken, some broth, and top with fried shallots, pickled onions, and cilantro. Serve with a lime wedge.