| 12 | oz | Fresh Shanghai type egg noodles |
| 1 | | 1-lb block of firm tofu; weighted and drained of most of the water |
| 1 | | Carrott; shredded |
| 1 | c | Bamboo shoots; shredded |
| 2 | | Habs; seeded and chopped fine, (wear gloves, or suffer) |
| 2 | | Jalapenos; seeded and cut into 2 inch long shreds |
| 3 | | Spring onions; shredded |
| 2 | | Sprigs of gai lan; or 1 bunch of fresh spinach, washed and shredded, up to 3 |
| 12 | | Prawns; depending on size, cleaned and de-tailed, (up to 18) |
| 1 | tb | Thai red curry paste |
| 1 | tb | Fish sauce; up to 2 |
| 1 | tb | Natural smooth peanut butter |
| 6 | | Fresh basil leaves; up to 12 |
| 1/4 | c | Chicken stock; (up to 1/2) |
| 2 | tb | Peanut oil |
