Heat a wok over high heat.
Add oil and heat until smoking.
Stir fry the green curry paste for one minute.
Add coconut milk, bring to a boil, and cook until thickened.
Cool the mixture then add lime juice, fish sauce, and coriander.
Stir the fish into the mixture and allow to cool.
Refrigerate the fish in a sealed bag for one hour.
Soak eight wooden skewers in water.
Thread fish, pineapple, and basil leaves onto the skewers.
Heat a greased griddle pan or barbecue over a high flame.
Cook kebabs for two minutes per side until the fish is done.
Brush with marinade and season with salt while grilling.
Soak rice noodles in hot water for 25 minutes.
Drain the softened noodles well and discard water.
Stir fry shallots, spring onions, chillies, and garlic in a hot oiled wok for one minute.
Add noodles, sauces, rice wine, lime juice, pepper, and sugar then stir fry for two minutes.
Add coriander and stir fry for 30 seconds.
Serve immediately on a warm platter garnished with peanuts.