Ingredients

· 200 g Thai rice noodles

· 60 ml peanut oil

· 600 g boneless white fish fillets

· 2 garlic cloves

· 1 bunch spring onions

· 1 bunch coriander

· ¼ cup Thai red curry paste

· 1 tablespoon fish sauce

· 150 g sugar snap peas

· 1 cup coconut cream

· 75 g peanuts

· Bean sprouts to serve

· Lime wedges to serve

Method

Soak noodles in hot water for 10 minutes, and then drain. Set aside. Heat a tablespoon of oil in a wok over high heat and season the fish. Stir-fry the fish for two minutes or until slightly golden, then transfer to a plate. Heat the remaining oil in the pan, and add the garlic, white spring onion and coriander. Stir-fry until softened. Add the curry paste and stir-fry for further two minutes, and then add the fish sauce, sugar snap peas, water and cook for two minutes, until sauce is slightly reduced. Return the fish to the wok with coconut cream and remaining spring onion, then toss to combine and warm through. Top with the fish curry. Serve with coriander leaves, peanuts, bean sprouts and lime wedges.