Heat the sesame oil over medium heat and fry the onions until soft and translucent.
Add the cubed chicken and stirfry for 10 minutes.
Add the garlic, ginger, Thai red curry paste, lemongrass, lime leaves, paprika and dates to the pot and saute for 5 minutes.
Add the brown sugar, coconut milk, tamari, fish sauce and lime juice. Bring the sauce to a gentle simmer and cook for 20 - 25 minutes.
In the meantime prepare the rice noodles - Place the noodles in a large bowl. Pour boiling water over to cover the noodles. Soak for 5 minutes, then rinse under cold water. The noodles will be softened but not cooked.
Add the noodles to the sauce once ready. Turn up the heat and stirfry for 5 minutes until the noodles absorb the sauce. You will be left with creamy Thai chicken noodles.
Garnish with chopped coriander and spring onions. Serve immediately and add some "spicy condiment" if you prefer your food a bit spicier!