Throw the pork loins into the freezer for about an hour, then take them out and slice them very thinly (no more than a few mm thick). Put the pork slices into a bowl and drizzle them with a tbsp coconut oil. Add 1 tbsp fish sauce and a few grinds of black pepper and toss to coat.

Add the sliced pork to a large pan on medium-high heat and sear until there's no more pink. Remove the pork. While doing this, put a second pan also on medium-high heat. Add a splash of oil and saute the Shanghai choy leaves until they start to wilt and give off water. Remove the leaves to drain on some paper towel.

Add the curry paste to the pan you used for the pork. If needed, add a little extra coconut oil as well. Let cook a minute or two to allow the spices to bloom. Add the shallot and garlic and fry about 1 minute until fragrant. Add the carrot, bamboo shoots and baby corn and fry another 1 minute.

Add the coconut milk to the pan and stir in the palm sugar and remaining fish sauce. Bring to a simmer, then taste. Add more fish sauce and/or sugar as necessary (the sauce should be quite strong). Return the pork to the pan, and add the Shanghai choy and red pepper. Squeeze in the lime juice. Turn the heat down to low as you finish cooking the noodles.

Boil the rice noodles per package directions. Drain well, then toss with 1 tbsp coconut oil. To serve, lay a bed of noodles on a plate, pile on the pork and veg, and ladle on a generous amount of sauce. Finish with a garnish of cilantro and a wedge of lime if you like.