Heat a little oil in a pan and sweat the onions over low heat. Add the ginger and garlic.
Sauté for 3 minutes, then chop the everything in a food processor until obtaining a coarse paste.
In a bowl, combine the chicken and red pepper flakes, 1 tablespoon of paprika and a little salt. Set aside.
Whip the chickpea flour with ½ cup of cold water and pour this mixture in a pan. Add the paste and mix well. Add the fish paste and the bouillon cube.
Bring to a boil, then add 2 cups of cold water.
Bring to a boil again and boil for 7 minutes.
Heat 4 tablespoons of oil in a frying pan or wok. When the oil is hot, pour 2 tablespoons of paprika and mix well. Remove from heat and set aside.
Fry the flat rice noodles in a large bath of hot oil until they swell slightly and use a slotted spoon to take the crispy rice noodles out of the oil and place them in a colander. Take 1 tablespoon of the frying oil and set aside.
Boil the wheat egg noodles and drain them.
In a wok, pour the 2 tablespoons of reserved oil (from the rice noodles) and one tablespoon of the oil that was heated with the paprika, and fry the spring onions and shallots.
Add the marinated chicken and the last tablespoon of paprika oil, mix well and cook over medium heat for 10 minutes.
Add the broth and coconut milk and bring to a boil. Simmer over low heat for 10 minutes.
Pour the wheat noodles in this broth and stir over medium heat for 5 minutes.
Serve hot, accompanied by boiled egg slices, red onion slices and fried rice noodles.