Heat the oil in a large wok over high heat. Add the ginger, lemongrass, chillies and peanuts and stir-fry for 2 mins.
Add the curry paste and stir-fry for 1 min more or until fragrant.
Add the coconut milk, fish sauce and lime juice to the wok with the prawns and cook for 2 mins until cooked through but not overcooked (prawns should still be pink).
Meanwhile, cook the noodles according to pack instructions. Drain, rinse under cold water and set aside.
Add the peas to the wok and simmer for 1 min, then add the spring onions and cooked noodles. Toss to mix and heat through for 2 mins until hot through.
Sprinkle with coriander leaves and serve with lime wedges on the side.
Serving Suggestions: The recipe is best for a lunch time meal, ready in 1 hour. Thai satay prawns goes wonderfully with steamed jasmine rice and some chopped vegetables as a side dish. The recipe has a number of servings depending on the size.