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| 450 Gramm | Fresh egg noodles |
| 900 Milliliter | Vegetable or chicken stock |
| 2 Esslöffel | Groundnut oil |
| 1 | red onion thinly sliced |
| 3 | Garlic cloves thinly sliced |
| 2 Teelöffel | Thai red curry paste |
| 2 | Red chillies; thinly sliced |
| 150 Milliliter | coconut milk |
| 1 Esslöffel | Thai fish sauce; (nam pla) |
| 1 | Lime; juice of |
| 1 Teelöffel | sugar |
| 225 Gramm | Mixed green vegetables; (including shredded |
| | Cabbage, baby |
| | Spinach, sugar snap |
| | Peas and broccoli |
| | Florets) |
| 85 Gramm | bean sprouts fresh |
| 1 | Handful coriander leaves |
| 1/4 Teelöffel | Chilli flakes |
| 4 | Salad onions; shredded |
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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.
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