Heat a wok or large frying pan over a high heat. Add the oil and, when it is starting to smoke, reduce the heat and add the garlic, ginger, chillies and onion. Stir-fry for 5 minutes. Add the curry paste and stock, reduce the heat to low, cover and simmer for 20 minutes.
Meanwhile, soak the rice noodles in a bowl of warm water for 20 minutes until tender, or according to packet instructions. Drain well.
Add the coconut milk to the simmering liquid in the pan. Season with the chilli bean sauce and agave syrup, and add the bean sprouts. Continue simmering for a further 15 minutes.
Divide the noodles between 4 warmed serving bowls and ladle the coconut broth over the top. Serve immediately with the spring onions, chilli, coriander, eggs and peanuts in individual bowls, from which diners can help themselves.