In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in water, coconut milk, chicken base, green curry paste and cilantro. Simmer 15 minutes. Add egg noodles and increase temperature to maintain a steady boil. Cook until noodles are tender - approximately 15 more minutes.