In a Cuisinart or Moulinex mixer combine the Paste ingredients and blend until they are a paste like consistency. You might have to add some canola oil to get enough moisture to allow the paste to be made. In addition, you might want to keep the chilies separate so as not to make it too
In a saucepan, saute the paste mixture until the paste changes colour to a dull green (about 3-5 min).- At that point add in your coconut milk stirring constantly so as not to allow the paste to stick to the bottom of the pan. Add the chilies if you have not done so and allow mixture to come to a boil.
Reduce to a simmer and taste periodically to check for spice. Allow to simmer until milk reduces to the desired consistency ensuring to stir occasionally. Finish seasoning with salt and white pepper.
Once this is completed you may cool and refrigerate if you do not need it right away. When it is time to serve put sauce into a fry pan, bring to a boil, and add the noodles ensuring that you are stirring so that the noodles do not stick.
Keep the noodles hot until you are ready to serve (below).
Place pork cubes in plastic bag, non-metal bowl or seal-able container. Pour sweet chili sauce over the meat and toss to coat. Marinate for 2 hours or longer in refrigerator.
Preheat barbecue on high; reduce temperature to medium.and thread pork onto pre-soaked skewers.
Place skewers on grill; close barbecue cover and grill meat over medium heat for 10 minutes, turning to cook all sides. Serve over hot noodles and enjoy.