Preheat the oven to 400F.  Wrap the shallots and ginger together in aluminum foil, place directly on an oven rack and roast for 10 minutes, or until softened.  Remove from the foil and cool completely. Set aside.

Meanwhile, place the dried chiles in a bowl and add warm water to cover.  Leave to soften for about 15 minutes. Wearing kitchen gloves (do not use bare hands when working with chiles), remove the chiles from the water and squeeze out excess water.

Using a mortar and pestle, mash the chiles with the shallots, ginger, salt coriander, cardamom and turmeric into a smooth spate, about 15 minutes.  Alternatively, process the ingredients together with 1 cup coconut milk in a food processor until smooth, 3-5 minutes.

In a Butter Warmer, combine the oil and chile oil over medium heat until well blended. Add the salt and cook, stirring, until it dissolves, about 2 minutes.Transfer to a bowl and set aside.

Place the egg noodles on a large Sheet Pan and pull them apart so they don’t stick together in the pot.  Divide the noodles into a 4-cup portion and a 2-cup portion.

In a Stainless Clad Saucepan, bring 3 quarts of water to a boil over high heat. Add the 4 cups of noodles and cook until softened, about 4 minutes. Drain the noodles and rinse with cold water before setting aside. Toss with noodles the 3 tablespoons vegetable oil to keep them from sticking.

Skim 2 tablespoons coconut cream from the top of one of the cans of coconut milk and set aside. In a Saucier, combine the khao soy paste with the 2 tablespoons coconut cream, and place over medium heat and cook until the color intensifies, about 3 minutes.

Add the chicken skin side down and cook until the skin browns, about 3 minutes. Add the remaining coconut milk and bring just to the boil.

Reduce the heat to low and add the fish sauce and sugar. Simmer for another 15 minutes, stirring to dissolve the sugar, until the chicken is cooked and the sauce has thickened.

As the chicken cooks, use your hands to form four ½ - cup size nests with the remaining 2 cups of noodles.

Pour the remaining 1 quart vegetable oil into a Enameled Cast Iron Dutch Oven. Place over a medium high heat and bring the oil to 375F.

Add the nest of noodles and fry over high heat until golden and crisp, 3 to 4 minutes.  Using a slotted spoon, transfer to a paper towel-lined Sheet Pan to drain the excess oil.

To serve, spoon some boiled noodles into an Entrée Bowl, top with a ladle of curry, a piece of chicken and finish with a nest of fried noodles.

Serve with chile oil, pickled mustard, lime wedges and thinly sliced shallots.