Fill a large pot with water and bring to a boil.
Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
Pour oil into a large saucepan and place over medium-high heat.
Add shallots, garlic, ginger, chiles, bamboo shoots and baby corn. Saute for 3 to 4 minutes.
Stir in curry paste and sauté until fragrant, an additional 3 to 4 minutes.
Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.
Gently crush makrut leaves in your hand and stir into the mixture (or stir in lime juice).
Once the mixture begins to simmer add noodles and continue to simmer for 2 to 3 minutes. At this time you can discard the chile halves if you wish.
Adjust seasonings and top with chives and lime zest. Serve with lime wedges.