Blend all red curry paste ingredients into a smooth paste using a food processor.
Heat oil in a wok over high heat and stir-fry 50g of the paste for 2 minutes.
Add prawns, sugar, tamarind, water chestnuts, pepper, and coconut milk to the wok.
Simmer the mixture for 10 minutes until thickened.
Season with lime juice and garnish with coriander before serving.
Heat oil in another wok and stir-fry chilli sauce, spring onions, and sliced chillies for 2 minutes.
Add cooked noodles, peanuts, soy sauce, sesame oil, and coriander, stir-frying until hot.
Season noodles with lime juice and serve topped with the prawn curry.