In a medium pot, bring 8-10 cups of water to boil. Put the noodles in and stir occasionally to prevent the noodles from sticking to the bottom.
After the noodles are cook, drain the water and stir in cold water; draining several times until cool to touch.
Grab a bunch of noodles using the thumb and index finger, smoothing out any stray noodles. Put the bunch noodles in a strainer. If you just put the noodles in without making sections, then it will be stuck together when the noodles are dry.
In another medium pot filled with 6 cup of water and bring to boil. While waiting for the water to boil, clean the chicken. Put the chicken into the pot. Scoop out the foams and toss it away. Save broth for later.
When the chicken is cook, let it cool and set aside.
Heat 1 tbsp of oil in a medium pot and sauté the garlic. Stir in the curry pastes and curry gravy until mixed.
Once mixed stir in coconut milk, crab paste, and paprika.
Fill a large pot with 6 cups of water and chicken broth. Pour the curry mix into a bigger pot and stir in 2 tbsp of chicken bouillon.
Cut the bamboo shoots into thin strips and shred the chicken. Put them into the pot.
Serve warm and top with condiments. Enjoy!