Chef Alvin brings flavours from the east to your dinner table.
If using dried rice noodles, place in a bowl and cover with boiling water for approximately 10-12 minutes to reconstitute and soften.
Add shrimp and squid to a medium bowl and combine with light soy sauce, sesame oil, corn starch, white pepper and salt. Allow to marinate for a few minutes.
Ensure all ingredients are prepared and ready for the pan; the cooking process will happen quickly.
Add vegetable oil to a wok or deep non-stick pan on high heat. When oil starts to smoke, add marinated shrimp and squid to pan and cook. Keep seafood moving in pan until shrimp just turns pink and the edges of the squid curl, around 30 seconds.
In a strainer over a bowl, drain oil from seafood and set seafood aside. Add 1 tbsp of drained oil back to hot pan.
In a bowl, beat two eggs with a fork or chopsticks and set aside.
Add garlic, ginger, half the sliced chili pepper, onion, sweet pepper, egg and bean sprouts to pan. Add noodles on top of ingredients and stir-fry to combine, about 20 seconds.
In a small bowl, add 1 tsp water to 2 tsp curry paste and stir to loosen paste. Add sugar; stir.
Add curry paste mixture to pan and stir-fry to combine and distribute evenly throughout noodles.
Sprinkle green onion and drizzle fish sauce over noodles in pan. Plate and garnish with remaining sliced chili pepper and sprigs of coriander.