Step 1

Place dried shrimp in a small, heatproof bowl. Cover with boiling water and soak for 30 minutes. Drain well.

Step 2

Meanwhile, place noodles in a separate heatproof bowl. Cover with boiling water and soak for 8 minutes or until soft. Drain. 3 Place sugar, lime juice, fish sauce and 1 tablespoon water in a bowl and stir until sugar dissolves. Set aside. Finely chop soaked shrimp and set aside.

Step 3

Heat 2 tablespoons oil in a wok over high heat. Add prawns and stir-fry for 3 minutes or until just cooked. Transfer to a plate.

Step 4

Add remaining 60ml (1/4 cup) oil to wok and heat over medium heat. Add garlic and stir-fry for 1 minute or until fragrant. Add spring onions and eggs, and stir-fry for 1 minute or until eggs start to set. Add noodles, stir to break up eggs, then add fish sauce mixture. Stir-fry for 3 minutes or until most of the liquid is absorbed.

Step 5

Return prawns to wok with soaked shrimp, pickled radish, peanuts and bean sprouts, and stir-fry for 2 minutes or until mixture is quite dry and bean sprouts are slightly wilted. Adjust taste of noodles with more palm sugar, lime juice and fish sauce, if desired (it should be slightly sweet, salty and sour).

Step 6

Divide noodles between bowls, then scatter with extra peanuts, bean sprouts, chilli flakes and coriander sprigs. Serve with lime cheeks.