Pat all the prawns dry with kitchen paper and leave on a plate in the fridge.

Soak rice noodles in a bowl of boiling hot water for 2-3 mins, just until bendy and not cooked. Drain, then place into a bowl and pour over all the curry powder and mix well until evenly coated, use a pair of scissors and make just 4 random cuts into the noodles, then set aside.

Combine all the noodle sauce ingredients into a small bowl.

Thinly slice the garlic, then slice the carrots, red bell pepper and onion. Cut the spring onions into chunks.

Beat the eggs in a small bowl with a good pinch of salt.

Get a large pan or wok on a high heat and add 2 tbsp of vegetable oil. Let the oil get hot for a minute, then pour in the eggs. Allow the eggs to puff for 1 min then use a spatula to create big folds, layering the egg on top of each other to build big fluffy pieces of egg. Remove and set aside.

Add another tbsp of oil, allow the pan to get hot and add the prawns for 1 minute, then add the onions and garlic onions and and cook for 2 mins. Then toss in all the vegetables, add the noodles, noodle sauce and a good drizzle of sesame oil. Toss everything well for 2 mins, coating every noodle (this is why you cut them with scissors!)

Squeeze the lime and toss for another minute, the noodles should be lovely and bouncy, taste for salt and turn the heat off as you don't want to over cook it. Finish with a drizzle of sesame oil and optionally any herbs on hand.