Place a deep, wide frying pan or wok on medium heat and add the vegetable oil.

Add the Thai red curry paste to the oil and cook for 1 min, or until the paste is smelling fragrant. Add the coconut milk and bring to a boil. Add the sugar, then reduce to a simmer and cook for 1 min.

Add the vegetables, (if you are using mangetout then keep these back) and turn the heat up to medium, cooking until just tender but retaining a bite, about 6-8 mins. 2 mins before the end of cooking time add the mangetout.

Meanwhile, cook the noodles following the packet instructions and divide them between two bowls. Add some vegetables to the bowls and top with the curry sauce.