Place boiled noodles in a big soup bowl.
Mix red curry paste with Indian curry powder.
Place wok over low heat, combine oil and red curry paste and stir until fragrant.
Add chicken and 1/4 c. Coconut milk and stir until chicken is cooked.
Add remaining coconut milk, turn up the heat to medium, stirring constantly.
Add fish sauce and sugar.
Pour over boiled noodles and garnish with deep-fried egg noodles, shallots, lime, pickled cabbage, spring onion, and cilantro.