Heat the oil in a large frying pan over a medium heat. Add the garlic, shallot and ginger and fry until soft, but not coloured.
Add the curry paste and stir well, making sure it does not clot or go into lumps.
Fry gently for 10-20 seconds and then add the coconut milk. Bring to the boil and simmer until the liquid has thickened a little.
Meanwhile, cook the egg noodles according to the packet instructions and set aside.
Add the clams to the curry sauce and cook for 2 minutes, or until all of the clams are open, stirring often (discard any clams that do not open). Add the beansprouts and mix well to combine. Serve in large bowls with the cooked egg noodles and garnished with the chilli and spring onions.