Fry half of the noodles in hot oil just until crisp, about 2 minutes. Remove from oil and set on paper towels to cool and drain. Soak the remaining noodles in room temperature water for 5 minutes to soften and remove extra starch. Drain noodles and set aside.

Crush turmeric root and garlic together using a mortar and pestle until rough paste is formed. Heat 1 Tbsp. vegetable oil over medium heat. Add turmeric, garlic, curry powder, red curry paste, coriander seed and cardamom to the oil and heat just until fragrant, about 1 minute. Add coconut milk and bring to a boil, stirring to break apart curry paste. Allow coconut milk to boil for 1 minute. Add broth and sugar and bring mixture to a boil. Taste and add salt, if needed. Add chicken and reduce to a low simmer. Simmer until chicken is cooked through.

Place one fourth of the softened noodles into each serving bowl. Pour chicken and curry into the bowls and top each portion with fried noodles. Serve immediately with coriander, shallots and lime wedges on the side.