Bring a pot of water to the boil. Add the noodles and cook for 2–3 min until tender. Once tender, submerge in cold water to keep from sticking. Drain when ready to serve and snip with scisors at random to shorten slightly. 

Meanwhile, wash the lettuce and shred it. Wash the sugar snap peas and slice them on the diagonal. Peel the carrot and chop it into matchsticks. Finely slice the chilli.  

Peel and crush garlic. Peel and grate the ginger. Combine the ginger, garlic, soy sauce, sweet chilli sauce and sesame oil in a small bowl. Whisk until smooth. 

Heat a pan over medium high heat with a drizzle of oil. Add the prawns and cook for 1–2 min until cooked through but still juicy.

In a large bowl, toss the lettuce, chilli (spicy!), sugar snaps noodles, carrots and prawns in the dressing. Garnish with the fresh coriander and the peanuts.