- Heat 1 tbsp of vegetable oil in a wok or large frying pan and cook the egg over a medium heat and then remove from the pan and set aside.
- Heat another tablespoon of oil, then add the prawns and kung po sauce, simmer for 1 min then stir in the dry roasted peanuts and ¾ of the spring onions.
- Return the egg to the pan, add the rice noodles and toss well for 1 min.
- Serve up and garnish with the remaining spring onions and if you want sprinkle some fresh coriander over the top. Serve with lime wedges to squeeze over the top and enjoy.