Heat the oil in a wok or saucepan over medium-high heat. Add the curry paste and cook, stirring, for half a minute or until fragrant. Stir through the curry powder. Then add the chicken and stir-fry for a minute or so. Add the coconut milk, chicken stock and potato. Simmer for 5 minutes.

Now add the zucchini, capsicum, prawns and fish balls, along with the tofu puffs (if using). Simmer for a another few minutes or until the prawns are cooked.

Stir through fish sauce and sugar and season to taste if more needed. Ladle over noodles and add bean shoots, boiled egg and coriander leaves.