Take a large pan and heat the oil over a medium high heat. Add the onion and sauté for 5-6 minutes until translucent. Add the garlic, ginger, curry paste and curry powder in to the pan and stir to combine. Cook for 3-4 minutes until fragrant.
Add the vegetable stock and coconut milk and bring to a gentle simmer. Add the mange tout and sweetcorn and allow to cook for 2-3 minutes.
Take the pan off the heat and add the noodles into the simmering broth and leave for 5-6 minutes to let the noodles cook through. Once the noodles are cooked season with salt and some lime juice to taste.
Add the coriander leaves and stir to combine. Garnish with spring onions, basil leaves and red chilli.