Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.

Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.