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Pat chicken thighs dry. Place in a cold pan, skin side down over medium heat, until golden and crispy (about 4–5 minutes). Flip briefly, then remove the skin and place on a tray to crisp in the oven. Set chicken aside.
Prep & blend all curry paste ingredients until smooth. In the same pot, fry curry paste in the chicken juices until fragrant. Add half the coconut milk and cook until it splits and turns glossy. Add your toasted spices, pour in stock and the remaining coconut milk, and simmer for 5 minutes.
Return the chicken to the pot and simmer gently until cooked through (about 15–20 minutes). Season with fish sauce and palm sugar, adjusting to taste. Make sure the paste and coconut milk have simmered long enough, or the flavours will taste raw — if unsure, add a splash of water, cover, and cook a little longer. Always taste before serving.
Cook egg noodles according to packet instructions, then drain.
To serve: place boiled noodles in bowls, ladle over curry broth and chicken, and top with crispy chicken skin and fried noodles. Garnish with pickled mustard greens, red onion, coriander, spring onion, lime wedges, and a drizzle of chili oil.