Oil, for deep-frying, plus 3 tablespoons for the chili oil
Fresh egg noodles
2 Thai coriander leaves, sliced
1 1/2 cups coconut milk
1 tablespoon red curry paste
1 teaspoon yellow curry powder
1/2 teaspoon Hunglay curry powder
3 1/2 ounces chicken, sliced
1 cup chicken stock
1 1/2 tablespoons fish sauce
1 tablespoon palm sugar paste or white sugar
2 tablespoons chili powder
1 spring onion, sliced, for garnish
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