Heat the oil in a large skillet. Add the pork and cook, breaking it up into small pieces. Drain off any excess fat in the pan.
Add the curry paste and cook for 1 minute, until fragrant. Add the coconut milk, pineapple juice, tamarind, lime leaves and peppercorns and bring to a simmer. Reduce heat to maintain a simmer and cook until slightly thickened. Stir in the green beans and remove from heat.
Bring a large pot of salted water to a boil and cook the noodles according to the package directions. Drain the noodles, return to the pot and toss with oil to prevent sticking.
To serve, divide the noodles and curry between bowls. Top with pineapple, fried shallots, cilantro and lime.