Instructions: 1 Heat 2cm vegetable oil in a large frying pan. When the oil is very hot, add the shallots and chilli and cook for 3-4 minutes until crisp and golden brown.

2 Plunge the noodles into a large pan of boiling water. Bring back to the boil, simmer for a minute until tender then drain well.

3 Heat a little vegetable oil and sesame oil in a wok. When hot, add the prawns and noodles and cook over a high heat for 1-2 minutes. Roughly chop the peanuts in a mini chopper.

4 Add the peanuts to the pan with the beansprouts. Add the soy sauce and chilli sauce, and heat through.

5 Remove from the heat and stir in the coriander. Divide between four large plates and scatter over the crispy shallot mixture. Serve with wedges of lime for squeezing over.

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