Heat 1/2 cup of the coconut milk in a wok over high heat until boiling. Stir in the red curry paste, follow by the yellow and Hunglay curry powders and mix well. Add the chicken and cook until starting to turn white around the sides, and then add the remaining coconut milk and return to a boil. Add the chicken stock, fish sauce and palm sugar paste, and reduce the heat to a simmer. Cook for 3 to 4 minutes, and then pour over the noodles in the bowls.