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Place noodles in a large baking dish, pour boiling water over the noodles and let them sit, stirring occasionally until they are al dente. Drain. Toss with little oil to coat to prevent sticking.
While the water is boiling, prep the protein, shallot, garlic, lemongrass, and red bell pepper, then get all other ingredients ready by the stove.
In a large pot, heat oil over medium heat. Add shallot, garlic and lemongrass. Saute until fragrant and golden, about 3-4 minutes. Add red curry paste, turmeric, yellow curry powder and cardamom. Saute for 1 minute.
Add the coconut milk, chicken broth and kaffir lime leaves and bring to a simmer, stirring. Once gently simmering add the bell pepper, fish sauce, sugar, soy sauce and chili garlic paste.
Add the prawns (or chicken or crispy tofu) and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime/salt/pepper/ red curry paste if necessary. Find the balance between salty, sweet, acid and heat.
Divide noodles into the bowls and ladle the flavorful soup over top- a bit easier to handle.
Garnish with fresh basil, pickled mustard greens, crispy noodles, bean sprouts, thinly sliced red onion, lime wedges, or chopped scallions.