Slice all the vegetables into thin strips.

Peel the shrimp and remove the vein. 

Dry the shrimp with a dishtowel

Fill a pot with 1 liter of water and 1 tablespoon of salt and bring to a boil.

Heat a small pan and dry roast the pine nuts until they get a bit of color.

Meanwhile, heat a pan with red curry paste, then add sesame oil and the vegetables.

Cook the vegetables briefly so they still have some crunch.

Now add soy sauce, oyster sauce, fish sauce, and sweet and sour sauce, and heat well for 2-3 minutes before adding the shrimp and frying for 5 minutes.

When the water is boiling, add the noodles and cook according to the package instructions.

When the noodles are cooked, drain the water and add the noodles to the pan with the shrimp and vegetables and mix together.

Garnish with the toasted pine nuts.

The dish is now ready to be served with extra soy sauce and sweet and sour sauce.