Soak glass noodles in loads of cold water for about 15-20 mins,

Slice pepper into strips.

Cut sugar snap peas in half lengthwise.

Slice onions, spring onions and chilli

Rough chop herbs.

Heat wok on medium-high fire. When wok is hot, add oil and add in garlic paste. Stir fry a few seconds.

Add in curry paste and stir fry a few seconds before adding tamarind.

Add sliced white onions, chilli, spring onions and peppers. Stir fry a couple of minutes

Add the noodles and stir fry for a minute before water. Let it cook a few more seconds before adding the sugar snap peas. Cook for a minute, stirring regularly.

Season with sugar, fish sauce, nuts and squeeze of lines. Toss. Garnish with herbs, drizzle sesame oil and serve.