Instructions: Fill a large bowl with water and add ice. Place snow peas in a covered bowl with about 1/4 cup water and cook in microwave until tender-crisp, about 3 minutes. (You may have to work in batches.) Strain peas and plunge into ice water. When cold, remove, drain and set aside. Add more water and ice to bowl, and reserve.

Bring a large pot of salted water to a boil. Because fresh noodles often come coiled, its best to loosen them with your fingers before dropping them into boiling water. Then cook until al dente, about 5-7 minutes. Drain noodles and transfer to ice water. Allow to cool. Drain and transfer to a bowl. Toss with canola oil and set aside.

Heat peanut oil in a 14 inch wok over medium heat. Add beaten eggs and cook until omelet is set. Transfer to a plate, cool, then cut into bite-size pieces.

Wipe wok, then heat over medium-high heat. Add curry paste, coconut milk, lime juice and fish sauce; stir to blend. Add chicken; simmer until just cooked, about 5-7 minutes. Add reserved noodles, chives, bean sprouts, bell pepper, bok choy, snow peas and omelet strips. Toss to coat noodles and heat fully, about 3 minutes. Correct seasonings; add chopped cilantro and serve.

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