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1 Bring a large quantity of salted water to the boil in a pan, add the fresh noodles, return to the boil and cook for a minute or two according to the packet until al dente. Drain, refresh under cold running water and place in a large bowl. 2 Heat the stock in a separate pan. Heat the oil to smoking point in a deep wok. Add the onion and garlic to the wok and stir-fry for a minute. 3 Add the curry paste, coconut milk, fish sauce, lime juice and sugar. Stir for a few seconds until well combined. 4 Pour in the hot stock and bring to the boil. Add all the vegetables except the beansprouts. Cook for 2-3 minutes, then add the beansprouts. Tip in the noodles, stirring to combine and ladle into large soup bowls. Scatter over the coriander, chilli flakes and salad onions and serve at once. Recipe by: Food & Drink
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