In mini high-speed blender or mortar with pestle, place spice paste ingredients. Blend until a smooth paste develops. Scrape down sides of blender or mortar with spatula and continue to blend, adding a splash of water if needed. Setaside.

Bring kettle of water to a boil. In large bowl, place rice noodles and cover with boiling water, stirring a couple of times to loosen noodles. After about 2 minutes, noodles should be cooked through but not mushy. Drain and rinse in cold water. Drain again and place in clean, dry bowl. Stir in a splash of coconut oil to keep them from sticking. Set aside.

In large, heavy saucepan, heat 1 Tbsp coconut oil. Add spice paste and stir over medium-high heat until it becomes fragrant, about 
2 minutes. Add a splash of chicken or vegetable broth if it begins to stick. Stir in remaining broth and coconut milk and bring to a gentle boil. Stir in chicken, reduce heat to medium, cover, and poach chicken for 5 minutes, or until almost cooked. Stir in peas; cover and cook for 3 or 4 more minutes, or until chicken is fully cooked and peas are tender-crisp. Taste and add coconut sugar and tamari.

Divide noodles among 4 soup bowls. Ladle soup over noodles and sprinkle each serving with equal amounts of cilantro, green onion, crushed chilies, and black pepper. Serve with lime wedges and Sriracha sauce (if using).