Heat curry paste in a large saucepan over medium heat.
Add chicken and cook for 4 minutes until browned.
Stir in curry powder, coconut milk, and chicken stock then bring to a boil.
Add sugar and fish sauce then simmer for 20 minutes until chicken is cooked.
Boil 200g of noodles in water for 1 minute then drain.
Heat groundnut oil in a wok and fry the remaining 100g of noodles until crisp.
Divide blanched noodles into bowls and add a splash of soy sauce.
Ladle chicken and sauce over noodles and top with onions and coriander.
Top with crushed fried noodles and serve with lime wedges.