First of all, ensure that the tiger prawns, squid, and frozen spinach are fully defrosted (see notes before).

Next, place flat rice noodles in a large bowl, and cover with hot (not boiling) water and stir. Soak for noodles for approximately 6-8 minutes, and stir occasionally. You may find that noodles bind together - with care, these can be carefully prised apart. Once an al dente texture has been reached, strain in a colander and rinse with cold water to get rid of starch. Set rice noodles aside.

Whilst noodles are soaking, combine one and a half of the red chillies, garlic, and fresh ginger in a pestle and mortar (or small food processor bowl) and pound into a paste.

Heat up a large wok to medium-high heat and add cooking oil. Add the chilli/ginger/garlic paste and heat through for a minute or two until the oil is infused. Turn down heat slightly then add the sliced spring onions and sweat for a minute.

Add seafood (mixing thoroughly), and as the prawns turn pink, add the lime juice and light soy sauce.

Next, add the spinach and warm through, then add the flat rice noodles, mixing thoroughly to ensure that the ingredients and flavours are evenly distributed.

Turn up the heat, then pour over the beaten egg and stir throughly for a further minute or two, or until cooked through.

Transfer to warm pasta or noodle bowls, garnish with red chilli slices, lime wedges and spring onion. Enjoy!