Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside.
Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.
Beat the eggs with sesame oil, salt and pepper. Set aside.
Mix together all the sauce ingredients in a bowl and set aside.
Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes.
Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set.
Turn onto a large platter, garnish with coriander leaves and serve.