Step 1 Place rice noodles in a large bowl. Cover with boiling water and soak for 5-10 minutes or until soft and flexible then drain well (check after 5 minutes as different brands may soften at different speeds and some get too soft if soaked for too long).

Step 2 Heat about 1 teaspoon of the first measure of oil in a large wok or frying pan then add beaten egg and cook as a thin omelette. As soon as the upper surface looks dry, roll or fold omelette and remove from pan. Cut in 1cm ribbons. Set aside.

Step 3 Add remainder of first measure of oil to pan. Add garlic and cook over a high heat until it begins to brown. Add chicken and stir-fry for 3-4 minutes until pink colour has gone and chicken is beginning to brown.

Step 4 Stir in chilli and prawns. Stir-fry for 1 more minute then add noodles, second measure of oil and spring onions. Toss to combine then add fish and soy sauces, vinegar, lime (or lemon) juice and sugar.

Step 5 Stir-fry until liquid has almost disappeared, then add bean sprouts. Cook for 1 more minute. Serve immediately, garnished with coriander and peanuts.