Ingredients

Steps

• Heat the oil in a large frying pan over a medium heat.
• Fry the garlic, shallot, and ginger until soft but not coloured.
• Stir in the curry paste ensuring no lumps remain.
• Add the coconut milk and simmer until the liquid thickens slightly.
• Cook the egg noodles according to packet instructions and set aside.
• Simmer the clams in the sauce for 2 minutes until open.
• Mix in the beansprouts and serve over noodles with chilli and spring onions.