Soak the rice vermicelli in warm water for 15-20 minutes until soft, then drain thoroughly.

Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Sear the king prawns for 1-2 minutes until pink and just cooked, then remove and set aside.

Lower the heat to medium and add the remaining tablespoon of oil. Add the laksa paste and stir-fry for 2 minutes until fragrant and the oil begins to separate.

Pour in the coconut milk and fish sauce. Simmer for 2-3 minutes until the sauce reduces and thickens slightly.

Add the drained noodles and tofu puffs to the pan. Toss continuously for 3-4 minutes so the noodles absorb the rich sauce.

Toss in the bean sprouts and return the cooked prawns to the pan, stir-frying for another minute until the sprouts are slightly wilted but still crunchy.

Remove from heat immediately. Garnish generously with chopped coriander (or laksa leaves) and serve with lime wedges on the side.