Instructions: 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.

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