If using tiger prawns, chop each one into three or four pieces, depending on size. Put the rice
noodles in a bowl and cover with boiling water. Put the dried shrimp in a cup and cover with
boiling water. Leave both to soak for 10 minutes, then drain. Make sure you have all the other
ingredients at the ready before you start cooking.
Heat the oil in a wok over high heat until smoking. Add the beaten egg and cook for 30 seconds,
then stir to break into small pieces. Add the garlic, chilli and prawns and cook for 15 seconds,
stirring all the time.
Add the sugar, lemon juice and fish sauce and cook for 15 seconds, stirring and tossing in the
wok. Tip in the noodles, dried shrimp and 3 tablespoons of the peanuts. Toss together in the wok to
heat through before adding the spring onion and bean sprouts. Cook for a further 30 seconds, then
tip onto a serving plate and scatter the coriander and remaining peanuts over the top. Serve
immediately with the lemon wedges.