In a heatproof bowl, soak the noodles in boiling water for 2 minutes. Drain thoroughly.
Heat half of the oil in a sizzling wok or pan over high heat. Cook half of the chicken until golden and cooked through, about 2 minutes. Transfer to a bowl and repeat with the rest of the chicken.
Sauté the prawns in the wok or pan for 2-3 minutes until they curl and change color, then remove and place in a bowl.
Pour in the rest of the oil into the wok or pan. Toss in the carrot, capsicum, and snow peas, stir-fry for 2 minutes until they are just tender. Introduce the chicken, prawns, noodles, spring onion, curry paste, and soy sauce. Stir-fry for another 2-3 minutes until everything is heated through and thoroughly mixed. Dish out into serving bowls and garnish with fresh coriander leaves.