Soak rice noodles in warm water for 25 minutes and drain.
Soak mushrooms in warm water for 20 minutes, then drain and shred caps into thin strips.
Thaw peas and whisk eggs with sesame oil, salt, and pepper.
Mix all curry sauce ingredients together in a bowl.
Sauté garlic, ginger, and chillies in a hot wok with oil for 30 seconds.
Stir-fry water chestnuts, mushrooms, pork, and spring onions for 1 minute.
Add rice noodles, prawns, and peas and stir-fry for 2 minutes.
Pour in sauce and cook over high heat for 5 minutes until liquid evaporates.
Add egg mixture and stir-fry constantly until the egg sets.
Serve noodles on a platter garnished with coriander.