Noodle dishes are just always delicious!
Put the rice noodles in a large bowl, pour boiling hot water and soak for 10 min. Drain well, then add 2 tbsp peanut oil and toss.
Heat the remaining peanut oil in a large preheated wok until very hot.
Add the chilies, garlic, ginger, curry paste, rice wine vinegar and fine crystal sugar to the wok form and sauté for 1 minute.
Add the ham, mushrooms, water chestnuts, peas and red bell pepper to the wok and fry for 5 minutes.
Add the noodles and crab tails and sauté for about 2 min.
Whisk the eggs as well as the coconut milk in a small baking bowl.
Drizzle over the mixture in the wok and sauté until the eggs are set.
Stir in the shredded coconut and chopped fresh cilantro and mix well. Transfer the noodles to warmed serving plates and bring to the table on the spot.
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