Step 1

Soak noodles in hot water for 10 minutes or until soft, then drain. Set aside.

Step 2

Heat 1 tablespoon oil in a wok over high heat and season the fish. Stir-fry half the fish for 2 minutes or until slightly golden, then transfer to a plate. Repeat with another 1 tbs oil and remaining fish.

Step 3

Heat the remaining 1 tablespoon oil in the pan, then and add the garlic, white spring onion and coriander root. Stir-fry for 1-2 minutes until softened. Add the curry paste and stir-fry for a further 2 minutes or until fragrant, then add the fish sauce, sugar snap peas, 1/4 cup (60ml) water and cook for a further 2 minutes or 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.

Step 4

Divide the noodles among 4 bowls and top with the fish curry. Serve immediately with coriander leaves, peanuts, bean sprouts and lime wedges.