Combine coconut milk, red curry paste, vegetable oil and soy in a large bowl. Add chicken tenderloins and soak for at least 15 minutes.
Get your grill fired up. While that's happening, make the sauce.
Thread chicken onto skewers. Grill until charred and cooked through. Serve over sesame noodles with sauce drizzled on top and garnished with peas and cilantro.