Mince the garlic and add it to the pan on medium heat with the chopped spring onions, chilli and grated ginger. Allow to cook for 5 mins, stirring constantly.
Add the chopped red pepper followed by the curry paste. Stir for a further 5 mins.
Add the mushrooms and the coriander, but save some for serving!
Pour in the tinned coconut milk and let cook for 7-10 mins on medium heat, stirring occasionally.
Finally, add in your nests of rice noodles and allow them to soften in the liquid. Add a generous squeeze of lime allow to cook for a few more minutes before tasting. Add salt/pepper accordingly.