This soup can be made up to two days ahead, but make sure the noodles and soup be stored separately.
1. Cook noodles according to package directions.
2. Heat oil in a saucepan over medium-high heat. Add in shallot and garlic and simmer for 1 minute, then add ginger and cook for 1 minute.
3. Add coconut milk, pumpkin, stock, chili sauce, and sugar. Simmer in lower heat when it is brought to a boil, then stir and cook for 10 to 12 minutes. Add in shrimp and snow peas and cook until bright green, 1 minute. Stir in lime juice and fish sauce.
4. Divide noodles between four serving bowls. Top with soup and basil.