Pasta dishes are always a good idea!
Cut the peppers in half lengthwise, remove the seeds and chop. Remove the skin from the ginger and finely dice. Roughly chop garlic. Grind peanuts with sugar, garlic, half of the peppers and one third of the ginger in a blitz chopper. Cover and refrigerate.
Cook rice noodles in boiling hot salted water according to package directions.
Rinse in a colander and drain.
Blend eggs with curry and salt. Heat a large coated frying pan with 1 tsp olive oil. Pour in half of the egg mixture and bake for 1 minute. Now remove the frying pan from the stove and fry the egg mixture as patties. Remove from the frying pan. Bake a second pancake with the remaining egg mixture and 1 tsp olive oil. Cut the egg patties into pieces about 3 cm in size.
Score crab tails lengthwise along back and gut.
Clean paksoi, cut stems into wedges from leaves. Cut leaves into 4 cm pieces, stems into 2 cm pieces. Cut the white of the scallions into narrow rings, the green diagonally into very fine strips.
5. briefly roast curry paste in remaining olive oil in a saucepan. Add paksoi stems, remaining pepper and remaining ginger and sauté. Add stock, season with fish sauce and salt.
Open for 10 min over medium heat. After 5 min, add the spring onion rings, crab tails and paksoi leaves.
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