Put the rice noodles into a bowl of boiling water, cover and leave to stand for 5 minutes for them to soften. Drain and set aside.
Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the garlic, ginger and curry paste and stir-fry for 2–3 minutes until the spices become fragrant.
Add the sweetcorn, cabbage and red pepper and stir-fry for about 5 minutes or until the cabbage has started to soften and wilt.
Add the fish sauce, shoyu sauce and coconut milk. Stir to mix, then toss in the rice noodles and stir-fry until they have warmed through. Turn off the heat and gently stir in the peanuts, coriander, spring onions and lime juice. Garnish with coriander sprigs.