Soak the bamboo skewers in water for 10 minutes to prevent burning during cooking.

In a large bowl, combine the chicken thighs, soy sauce, fish sauce, brown sugar, lime juice, curry powder, turmeric, coconut milk, and salt. Mix well until the chicken is evenly coated, then cover and marinate for at least 15 mins.

Thread the chicken pieces onto skewers, keeping them flat and spaced evenly. Each skewer should be about 6-8 pieces.

Preheat the air fryer to 425°F. Arrange the skewers in a single layer in the basket, cooking in batches if needed. Air fry for 10–13 minutes until the chicken is golden brown and cooked through.

While chicken is cooking, quickly dip 2 pieces of rice paper in lukewarm water, shake off excess water, then stack together. Brush your cutting board with oil then place the rice paper on top. Once rice papers are rehydrated, about 30 seconds, brush the top side of the rice paper with some oil (to prevent from sticking later). Cut noodles into 1 inch thick noodles. Transfer noodles to a bowl of cold water to keep it hydrated, about 10 mins. Repeat with remaining rice paper.