Place sliced eschallots and oil in a heavy based frypan. Place pan over low heat and cook for 45 mins or until crispy.
Strain eschallots and spread over a large tray lined with paper towel.
Cook rice noodles according to packet instructions. Drain and rinse under cold water. Set aside.
Heat a large pot or wok over medium high heat. Add the oil and laksa paste and cook for 3 minutes or until fragrant and paste is sticking slightly to the base of the pot or wok.
Add coconut cream, stock and fish sauce. Bring to the boil and simmer for 10 minutes allowing flavours to develop.
Add prawns and snow peas, cooking for 3-5 minutes or until just cooked through.
Divide noodles between bowls. Ladle over laksa. Top with pea shoots, herbs, fried eschallots and fresh lime.