In a small bowl, mix together the soy sauce, fish sauce and curry powder.

Soak the noodles in warm water for 5 minutes until softened but still al dente. Drain and set aside.

In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 minutes. Add the remaining oil, onion, pepper and spring onions, prawns and noodles and stir fry for a few minutes.

Push everything to one side, add the egg and scramble. Then add the soy sauce mixture, toss again for a few more minutes and remove from the heat. Sprinkle over the coriander leaves before serving.

* or 1 tsp red pepper flakes

** or thumb-sized fresh ginger, grated