Soak the rice noodles in cold water for 30 minutes, then drain and put them in a saucepan.
Heat 1 tablespoon of the oil in a frying pan and fry cashews nuts until golden.
Remove, add the onion to the pan and fry until dark golden, then drain on paper towels.
Cook the peas in boiling water until tender.
Heat the remaining oil in a frying pan and fry the curry paste until fragrant.
Add the asian stir-fry mix vegetables and stir-fry for 1 minute.
Add the tomato sauce, soy sauce, salt and noodles.
Stir to prevent the noodles sticking to the pan.
Serve on a platter and garnish with peas, cashews, fried onions and egg wedges.