Step 1: Place noodles in a large heatproof boil and cover with boiling water, stand for 5 minutes and then stir with a fork to separate strands and then drain.
Step 2: Meanwhile, heat a wok over high heat and add oil, swirling to coat surface and then stir-fry laksa paste and garlic for 30 seconds or until fragrant and then add coconut milk, the water and crumbled stock cubes and bring to a simmer and then add chicken, buk choy and snow peas to soup and simmer, stirring occasionally for 3 minutes or until chicken is cooked.
Step 3: Remove from heat and stir through fish sauce.
Step 4: Place noodles in serving bowls and ladle soup over and top with bean sprouts, green onion, mint and basil and serve with chilli (if using
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