Fill a wok with a few inches of vegetable oil and heat until very hot. Deep-fry 1 egg noodle and set aside. Blanch the remaining egg noodles in boiling water, and then drain and place into soup bowls with the coriander leaves.
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.
Meanwhile, heat the 3 tablespoons vegetable oil until hot, and then mix in the chili powder to create chili oil.
Garnish the noodle bowls with the crisp noodle, spring onions and chili oil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Four Seasons Resort, Chiang Mai