For the Singapore noodles
225g/8oz thin rice noodles
175g/6oz frozen peas (defrosted)
4 medium free-range eggs, beaten
1 tbsp sesame oil
3 tbsp groundnut oil
1 tsp salt
½ tsp freshly ground white pepper
1½ tbsp finely chopped garlic
1 tsp finely chopped fresh ginger
6 fresh red or green chillies, de-seeded and finely shredded
3 spring onions, finely shredded
100g/3½oz small cooked prawns, shelled
fresh coriander leaves, to garnish
For the sauce
2 tbsp light soy sauce
3 tbsp curry paste or powder
1 tbsp sugar
1 tsp salt
1 tsp freshly ground black pepper
250ml/9fl oz coconut milk
Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside.
Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.
Beat the eggs with sesame oil, salt and pepper. Set aside.
Mix together all the sauce ingredients in a bowl and set aside.
Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water, mushrooms and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes.
Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set.
Turn onto a large platter, garnish with coriander leaves and serve.