Heat the oil in a large saucepan over medium-high heat, add the chicken and cook, stirring, until lightly browned, about 3 minutes. Set aside.
Add the onions, garlic, capsicum, eggplants and mushrooms to the same saucepan and cook until the onion is soft, about 3 minutes. Return the chicken to the saucepan.
Add the chicken stock and bring to the boil. Stir in the bamboo shoots and rice noodles. Cook, stirring, until noodles are done, about 6 minutes.
Stir in the coconut milk, curry paste and fish sauce. Bring to a simmer then serve immediately, garnished with fresh basil and coriander.