1. Bring a pot of salted boiling water to the boil and cook pasta as per packet directions. Drain.
  2. In a small bowl, combine lemon and lime juice, fish sauce and sugar, stirring until sugar dissolves. Set aside until required.
  3. Heat oil in a wok on high, add prawns and cook for 3 minutes. Add ginger, spring onions and chilli, cook for a further 2 minutes. Add cooked drained pasta and juice mixture, tossing until well combined. Slowly add eggs, tossing to combine, cook for 1 minute or until egg has just set. Finally add bean sprouts and basil, tossing to combine and turn off heat.
  4. Divide between two bowls and top with coriander and peanuts.