Combine 1 tbsp curry paste with chicken, mix well to combine.
Heat a wok or large saucepan over high heat. Add 2 tsp oil and half the chicken, stir-fry 1 minute or until seared. Remove to a plate. Repeat with remaining oil and chicken. Cover and set aside.
Add remaining curry paste to wok, stir-fry 1 minute or until aromatic. Stir in stock and coconut milk. Bring to the boil, stirring occasionally. Reduce heat to medium-low and add chicken. Cover and simmer 5 minutes or until chicken is cooked through.
Meanwhile, cook noodles in a saucepan of boiling salted water following packet directions until just tender. Drain. Divide noodles into 4 individual bowls. Ladle soup over the noodles. Top with bean shoots, coriander leaves and finely sliced red chilli. Serve with lime wedges.
TIP: To add some vegetables, add some chopped bok choy and snow peas in with the stock in Step 4.