Heat the oil in a preheated wok or large frying pan over a medium heat, add the onion, garlic
and mushrooms and cook, stirring frequently, for 5 minutes until softened, but not browned.
Add the fish, curry paste and coconut milk and bring gently to the boil. Simmer for 2-3 minutes
before adding half the coriander and the sugar and fish sauce. Keep warm.
Meanwhile, soak the noodles in enough boiling water to cover in a heatproof bowl for 3-4 minutes
until tender, or cook according to the packet instructions. Drain well through a metal colander.
Put the colander and noodles over a saucepan of simmering water. Add the spring onions, bean
sprouts and most of the basil and steam on top of the noodles for 1-2 minutes until just
Pile the noodles onto warmed serving plates and top with the fish curry. Sprinkle the remaining
coriander and basil over the top and serve immediately.