Boil the noodles in salted water for
3 mins until soft. Drain and rinse in cold
water. To make the sauce, mix all the
ingredients together in a small bowl.
Heat a wok with half the oil. Add the
prawns and spring onions, and cook,
stirring quickly, for 1 min or until the
prawns turn pink. Push to the side and
add the remaining oil. Add the egg and
let sit for 30 secs, then scramble until
cooked. Add the noodles and sauce, and
cook, stirring continuously, for 3 mins
or until everything is hot.
Serve the noodles with the peanuts
and coriander sprinkled on top, and
lime wedges for squeezing over.