Place noodles into a large heatproof bowl and pour over enough boiling water to cover. Stand for 2 minutes. Drain and divide amongst 4 large soup bowls

Mix ginger and garlic paste sachet with prawns and stir to coat evenly

Heat 1 tablespoon oil in a large deep pan or wok over medium-high heat. Add prawns and cook for 1-2 minutes. Remove

Add remaining oil and dried onion and garlic mix. Cook stirring for 10 seconds. Stir in Malaysian Peanut Satay Sauce, stock, coconut milk and pak choy. Reduce heat to medium and simmer soup for 3 minutes. Do not boil. Return prawns and squeeze in lime juice. Warm through

To serve, ladle hot soup and prawns evenly amongst bowls and top with bean sprouts, coriander, green onions and sliced red chillies