cook noodles in a large saucepan of boiling water for 2 minutes or until just tender. drain well. divide among 4 large serving bowls.
heat a large wok over high heat. add curry paste and tofu and cook for 2 minutes. add stock, MAGGI fish sauce and coconut milk and bring to a simmer. add carrot, mushrooms and beans and cook for 2 minutes. add bok choy and cook for a further 1 minute, or until just tender. remove from heat and stir in sugar.
divide the vegetables among the 4 serving bowls. pour over the liquid evenly. top with bean sprouts and coriander. serve with lime wedges.
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