Step 1

Boil a large pan of water and add the noodles. Turn off the heat and leave to stand for 3-4 minutes. Drain, then rinse with cold water until cold. Drizzle on the sesame oil and toss together - to prevent the noodles from sticking.

Step 2

Heat a large wok over a high heat. Add the potted shrimp in butter, vegetable oil, salt and garlic salt. Fry for 2-3 minutes until lightly golden.

Step 3

Remove the shrimp with a slotted spoon and place in a bowl - leaving the oil in the wok.

Step 4

Add the king prawns, garlic and dried chilli flakes to the oil in the wok. Fry for 2-3 minutes until the king prawns just start to turn pink.

Step 5

Whisk the eggs together and add to the prawns.

Step 6

Fry, stirring often with a spatula until the eggs are just scrambled.

Step 7

Turn down the heat to medium and add the noodles, potted shrimp, fish sauce, tamarind paste, sweet chilli sauce, sugar, shrimp paste and soy sauce/tamari.

Step 8

Toss everything together, heating for about 5 minutes, until the noodles are hot. Keep the noodles moving around the wok to stop them sticking, and ensure any pieces of shrimp paste are broken up.

Step 9

Add the preserved radish, peanuts, spring onions (scallions), beansprouts and coriander (cilantro).

Step 10

Toss together and cook for a further 1-2 minutes, until the beansprouts are just heated through.

Step 11

Serve with lime wedges and top with fresh red chillies. You can also sprinkle on extra coriander/cilantro, spring onions, chopped peanuts and chilli flakes if you like.