• Bring a large pot of salted water to a boil. Wash and dry produce. • Roughly chop peanuts. Dice sweet potato into 1⁄2-inch pieces. Trim green beans if necessary and cut into 11⁄2-inch pieces. Quarter lime. Roughly chop cilantro.

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. • Drain noodles and rinse under cold water for 30 seconds.

• While noodles cook, heat a large dry pan over medium-high heat. Add peanuts and cook, stirring frequently, until golden brown and fragrant, 2-3 minutes. Transfer to a plate. Rinse shrimp* under cold water and pat dry with paper towels or open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a separate large pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes.

• Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add sweet potato and a pinch of salt. Cook, stirring occasionally, until browned and slightly tender, 7 minutes. (Lower heat if sweet potato starts to brown too quickly.) • While sweet potato cooks, in a medium bowl, whisk together coconut milk, chili sauce, garlic powder, half the curry powder, and 1⁄2 cup water (all the curry powder and 1 cup water for 4 servings). • Stir green beans and sauce mixture into pan with sweet potato. Bring to a boil, then cover and reduce to a low simmer. Cook until veggies are tender, 6-8 minutes. (If sauce seems too thick, add a splash of water.) Remove from heat.

• Add drained noodles and juice from half the lime to pan with veggies and sauce; toss to coat. Season with salt. Add shrimp or chicken to pan along with drained noodles and lime juice.

• Divide coconut curry noodles between bowls and top with peanuts and cilantro. Squeeze remaining lime wedges over the top and serve. Chicken is fully cooked when internal temperature reaches 165°.