Add a little more oil to the wok, then beat the eggs together lightly, season with salt and pepper, and tip into the wok, moving it around until it creates a thin layer. It won't take long to cook, and once done cut it into small chunks using your wooden spoon and then transfer to the bowl with the prawns.

Add the chilli flakes to the wok - about three quarters of a teaspoon will make it moderately spicy, add more or less to your taste.

Add the noodles, beansprouts, soy sauce, fish sauce, palm sugar and lime juice to the wok and stir fry until all of the ingredients are heated through.

Add the chopped coriander, prawns and egg and then stir through, then turn off the heat.

To serve, top each bowl with a little more coriander and a sprinkling of the peanuts. Yum!