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Sauté garlic: Heat oil in a medium skillet over high heat (not too large, else the sauce will evaporate too quickly). Add garlic and cook for 20 seconds until it turns golden.
Cook chicken: Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
Add flavourings: Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.
Cook extra curry paste: Clear a space in the middle of the pan, add remaining ½ tbsp curry paste, stir the curry paste for 30 seconds.
Simmer stock: Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
Add noodles: Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
Cook 45 sec, flip, 30 sec: Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
Add peanut sauce: Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
Toss with spinach: Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it's still pretty saucy - everybody loves sauce!
Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.