Spread Five Tastes Laksa Paste over chicken and refrigerate for 1 hour to marinate.
Meanwhile, to make the dressing, dissolve palm sugar in 1 tablespoon of hot water, ¼ cup of coconut milk, fish sauce, lime zest and juice. Stir well.
Combine remaining coconut milk and chicken stock in a small saucepan and bring to a gentle simmer. Add chicken and kaffir lime leaf, cover and poach for 10-15 minutes or until chicken is cooked through. Allow chicken to cool in liquid. When cool, remove chicken and shred.
Cook noodles following packet directions, rinse under cold water and drain well.
Combine noodles, chicken, cabbage, bean shoots, mint and peanuts. Drizzle with coconut dressing, toss and serve immediately garnished with extra mint leaves and chilli.