Heat the oil in a large pan over medium-high heat. Add the ginger and garlic and saute for about 30 seconds. Add the sliced chili peppers and saute another minute. Add the curry paste (be careful - it may splatter) and curry powder, and stir for another minute.
Stir in the chicken stock, cover the pot, and bring everything to a boil.
Once boiled, add the coconut milk and soy sauce, and bring back to boil again.
Add the chicken and noodles, and cook everything, uncovered until the noodles are the desired softness.
Turn off the heat and stir in lime juice and cilantro.