Begin by reducing your coconut milk. Add the whole can of coconut milk to a small pot over high heat and bring to a boil. Once boiling, reduce the heat to medium and let the coconut milk simmer and reduce while you prepare the rest of the dish. Stir the coconut occasionally to avoid it burning on the bottom.

Next, prepare the chicken. Add the thinly sliced chicken breasts to a medium-sized bowl followed by the baking soda and soy sauce. Mix to combine and set aside to marinate for 5 minutes.

While the chicken is marinating, bring a large pot of water to a boil and chop your vegetables to get them ready for frying.

Heat a large frying pan over medium-high heat. Once hot, add 1 tablespoon of coconut oil followed by the chicken. Fry the chicken for 2 minutes per side or until golden brown and just cooked through. Remove the chicken from the pan and set aside on a plate.

Next, add your rice noodles to the pot. Reduce the cooking time indicated on the package by 2 minutes to make the noodles al dente.

Place the pan back on the stove and add the remaining 2 tablespoons of coconut oil. Once the oil has melted, add the Thai red curry paste and fry for one minute or until fragrant. Then add the red bell pepper and cook for 2 minutes, or until the pepper has begun to soften slightly.

Add chicken back to the pan followed by the sugar and reduced coconut milk to the pan and mix everything to combine. Then add the bok choy, followed by the al dente rice noodles. Use tongs to transfer the noodles directly from the pot to the pan rather than draining them. Plus, the extra bit of cooking water will help thin out the sauce slightly.