1. Place the noodles in a shallow dish and soak in boiling water according to the package directions.
2. Heat the oil in a preheated wok. Add the chicken and stir-fry for 5 minutes, or until slightly browned. Add the white part of the scallions, the garlic, and gingerroot and stir-fry for 3 minutes.
3. Add stock, coconut milk, curry paste, peanut butter, and soy sauce. Seasons to taste with salt and pepper. Bring to a boil, stirring constantly, then simmer for 8 minutes, stirring occasionaly. Add the red pepper, pease, and green scallion tops and cook for an additional 2 minutes.
4. Drain noodles, then add them to the wok and heat through.