Directions

To Prep

1. Blanch the dried vermicelli, egg noodles, tofu puffs and bean sprout separately and set aside.

To Cook

1. Heat up a wok and add the cooking oil.
2. Once the wok is hot, add the laksa paste and fry until it is slightly drier and very fragrant.
3. Add the curry leaves and continue frying for 1 min.
4. Add the coconut milk, mix it well and bring to boil.
5. Add the prawns, fish cakes and tofu puffs and stir fry for 5 mins before adding in the blanched vermicelli, egg noodles, bean sprouts and then stir well.
6. Season with brown sugar, fish sauce and lime juice.
7. Serve hot with fresh chillies in soy sauce.