Bring a pan of water to the boil, then turn off the heat.

Add the rice noodles and soak for 8 minutes until softened. Drain, rinse under cold water and drain again.

Heat a wok or pan over high heat. Add the vegetable oil.

Add the garlic and cook for a few seconds until aromatic.

Add the prawns or tofu and cook until the prawns turn pink or the tofu is lightly browned.

Add the chilli paste and cook for 30 seconds.

Add the noodles, light soy sauce and sweet soy sauce. Stir fry for 2 minutes until the noodles absorb the sauce.

Push the noodles to one side of the pan and add the extra vegetable oil.

Crack in the eggs and scramble lightly, then mix through the noodles.

Add the beansprouts and Chinese chives or spring onion. Stir fry for 1 minute.

Remove from the heat, drizzle with sesame oil and stir well.

Finish with white pepper and serve immediately.