1Thaw kway teow and separate strands so they don’t stick together during cooking.
2Heat oil in a wok over high fire. Stir-fry prawns for 2 to 3 mins until colour changes and prawns are just cooked through. Transfer to a plate.
3Using the same wok, stir-fry onion and garlic for 1 min. Add spice paste, juice, fish sauce and chilli. Stir-fry for 1 min. Toss noodles through.
4Push noodles to one side of wok. Crack eggs into wok, scrambling with a wooden spoon, until just cooked. Toss through noodle mixture.
5Return prawns to wok with bean sprouts, tossing well for 1 to 2 mins. Serve sprinkled with nuts, chilli and extra onion, with lemon wedges on the side.
Photo: Bauer/Rob Shaw