Bring a large pot of water to a boil.
Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
Drain and rinse under cold water.
Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
Spoon 1/2 tablespoon of the vegetable oil into a wok set over moderately high heat.
Pour in the egg mixture and immediately reduce the heat to low.
Scramble the eggs until just set; turn out onto a plate and reserve
Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil. Add the chicken and stir fry until just cooked, about 1 minute.
Remove and reserve in a small bowl.
Place a large, heavy wok over high heat. When very hot, spoon in 2 tablespoons of the oil.
Add the ginger, garlic, chilies, and the remaining curry powder.
Stir fry until fragrant, about 30 seconds.
Return the chicken to the wok and add the soy sauce .
Toss well and add the salt and the reserved scrambled eggs.
Serve hot
