Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the red curry paste and yellow curry powder, stirring constantly for about 2 minutes until the mixture is fragrant and slightly darkened.

Add the chicken drumsticks or thighs to the pot, tossing them in the curry paste to coat thoroughly, and cook for 3-4 minutes to sear the outside.

Pour in the coconut milk and chicken broth, stirring well to dissolve the paste into the liquid.

Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 25-30 minutes until the chicken is tender and cooked through.

Stir in the palm sugar and fish sauce, tasting the broth to adjust the balance of salty and sweet flavors.

While the soup finishes simmering, bring a separate pot of water to a boil and cook the egg noodles according to package instructions, then drain well.

Divide the cooked noodles among four serving bowls.

Ladle the hot curry broth and chicken pieces generously over the noodles.

Top each bowl with sliced red onion, fresh cilantro, a squeeze of lime juice, and a drizzle of chili oil before serving immediately.