Gaeng ho (curry glass noodle stir fry)

Soak the glass noodles in room-temperature water 7 to 10 minutes until soft and pliable (or the hottest tap water 1 to 2 minutes); keep them aligned while draining and cut into three sections.

Marinate the sliced pork belly with a little soy sauce and a little oil to help the slices separate.

Combine the red curry paste, hang lay curry powder and julienned ginger. Slice the Thai eggplant; prepare the baby corn, betel leaves, sliced lemongrass and lime leaves.

Preheat the wok with a little oil and cook the pork belly through until browned at the bottom; remove it.

With the heat off, add the curry paste, spices and ginger to the pork fat (dry spices burn fast in a hot pan); then heat on medium and saute until aromatic, deglazing with water if it sticks.

Add the firm vegetables and toss a few minutes, adding a little water if dry, until the eggplant is about half cooked.

Add the noodles with a little water, fish sauce and sugar; cook a couple of minutes until the noodles absorb the liquid and turn translucent and tender.

Add the betel leaves to soften, then return the pork. Turn off the heat and stir in the lemongrass and lime leaves.

Top with fresh chilies if wanted; serve with sticky or jasmine rice.