1/2 lb Rice noodles or rice sticks
-or rice vermecelli
1/4 lb Leeks
1/4 lb Carrots
1/4 lb Red peppers
1 oz Fresh chilies
4    Scallions
2 tb Peanut oil
2 ts Salt
2    Eggs; beaten
2 ts Sesame oil
1/2 ts Salt

SAUCE
2 tb Curry paste
1 tb Finely chopped garlic
1 tb Finely chopped fresh ginger
1 1/3 c Stock (chicken or vegetable)
1 tb Sugar
2 tb Rice wine or dry sherry
2 tb Light soy sauce

-GARNISH –
Fresh coriander leaves

Soak the rice noodles in a bowl of warm water for 25 minutes. Drain in a
colander or sieve. (If you are using dried egg noodles, cook them for 3 to
5 minutes in boiling water, drain, and immerse them in cold water until
required.) Wash and finely shred the white part of the leeks. Finely shred
the carrots, peppers, scallions and chili. In a small bowl, combine the
eggs with the sesame oil and salt. Heat a wok or large pan over a high heat
and add the oil. When almost smoking, add the carrots, leeks, scallions
and salt and stir-fry for a few seconds. Add the peppers and stir-fry for
about 1 minute. Put in the curry sauce ingredients and the drained
noodles. Stir-fry the mixture for about 5 minutes until well mixed and
heated through. Then add the egg mixture blending thoroughly. Stir-fry for
1 further minute. Serve at once, garnished with fresh coriander.