Rinse and drain thoroughly, until dry. Add the oil and stir-fry the meat and vegetables before adding the noodles. When you add the noodles stir in a little extra oil to prevent sticking. Stir-fry quickly to heat through and serve immediately. Try not to overcook.
Thai curries are thinner and lighter than Indian varieties.
If the sauce is too thin for your taste stir in some cornflour blended with water to thicken it. Thai curries are fragrant and can be hot. Some sauces contain chillies or black pepper. If the curry is too hot try adding a little sugar and coconut milk to tone down the heat. Add extra vegetables and serve with plenty of rice or noodles.