place noodles in a medium heatproof bowl. cover with boiling water; stand until just tender; drain.
heat a large saucepan over medium heat; spray with oil; add onion, cook for 1 minute, add curry paste and cook 1 minute.
add stock and bring to the boil. add capsicum and chicken, simmer 1 minute.
combine NESTLÉ CARNATION Light & Creamy Evaporated Milk, cornflour and MAGGI Authentic Thai Fish Sauce. add to saucepan, return to the boil then simmer 1 minute. stir in noodles and allow to heat through. transfer to serving bowls and top with bean sprouts and coriander.
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