Cook rice noodles according to package instructions; set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, garlic and onion to the stockpot and cook until golden, about 3-5 minutes.
Stir in green curry paste and ginger until fragrant, about 1 minute.
Stir in chicken stock and coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
Stir in snow peas, green onions, cilantro and lime juice; season with salt and pepper, to taste.
Serve immediately with rice noodles.
This serves 2 hungry people.