On Med/high heat, fry Thai green curry paste in oil for 1-2 minutes until the paste is loose
Add the thick layer of coconut milk with light soya sauce and palm sugar, mix well. Bring to a light boil and simmer for 5 minutes to let the oils rise to the surface
Add the remaining coconut milk to the wok with water and jackfruit. Bring to a boil and then reduce heat to simmer for 20 minutes
In the meantime, boil water in a separate saucepan and drop the khanom jeen noodles. Cook for 2-3 minutes until soft and then rinse under cold water. Pick up a small bundle of noodles and wrap the noodles around two fingers to form a circular shape and place in a sieve or on kitchen tissue to dry. Repeat until all noodles are in bundles.
Add green beans to the curry and simmer until beans are cooked.
Turn off heat and gently stir in a handful of Sweet Thai basil and extra chillies (if desired). To serve, place a few bundles of noodles in a bowl and pour curry on top with a squeeze of fresh lime juice. Enjoy!