Grind all red curry paste ingredients in a pestle and mortar to a smooth consistency.
Soak rice noodles in hot water for ten minutes until tender.
Drain the noodles and refresh them under cold water.
Mix noodles with 15ml groundnut oil and rice vinegar to prevent sticking.
Sauté ginger and onion in 30ml oil in a wok until softened.
Stir in 10ml of red curry paste and cook for 3 minutes.
Add noodles, fish sauce, and soy sauce to the wok and coat thoroughly.
Mix in bean sprouts, spring onion, and pak choi and cook for 3 minutes.
Sauté scallops and prawns in remaining oil in a separate pan for one minute until cooked.
Combine the seafood into the wok and stir through.
Serve in dishes garnished with crushed peanuts and lime wedges.