Red curry paste can be found in the Asian section of most supermarkets. I prefer Mae Ploy. Dry Thai or Vietnamese rice noodles can be used with no prep. Alternatively, use precooked and chilled ramen-style noodles or fresh Italian pasta. Cook the fresh noodles in boiling water for 1 minute, shock in cold water, drain well, toss with 2 teaspoons (10ml) oil until coated, then proceed with step 1.