Heat 2 tbsp oil in a pan
Add minced garlic and ginger, sauté until fragrant
Stir in gochujang or chili flakes
Pour in coconut milk and water
Add sugar and salt to taste
Bring to a simmer
Add bean sprouts and bamboo shoots
Add glass noodles and cook until tender
Add pak choi leaves and cook until wilted
Garnish with spring onion and fresh coriander
Serve with lime wedges
