1 Non-stick pan, 2 Bowls, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Whisk, 1 Mortar, 1 Slotted spatula, 1 Fork
1 Cook the noodles in plenty of boiling, salted water according to the packet instructions until al dente.
2 Heat the oil in a wok or frying pan and gently cook the vegetables until tender.
3 Put all the curry paste ingredients into a mortar or food processor and grind to a paste.
4 Stir the curry paste and coconut milk into the vegetables and simmer for 3-5 minutes. Add the Thai basil leaves and season to taste with salt, pepper and fish sauce. Add a little water if necessary.
5 Drain the noodles and put into bowls. Divide the vegetables between the bowls and serve hot.