Heat oil in a pan on medium flame, add ginger and onion and stir for a minute or so.
Add red bell peppers, beans and broccoli and saute them for 3-4 minutes.
Put the red thai curry paste, tomato paste and mix well.
Add 3-4tbsp coconut milk, and cook for few minutes till it reduces.
Add remaining coconut milk and cook the veggies for 3-4 minutes.
Now add in the rice noodles and switch off the heat.
Remove from heat, garnish with shredded purple cabbage, crushed peanuts, and coriander leaves.
Add a generous squeeze of lime juice just before serving and enjoy it warm.