Heat the oil in a large pan or wok and add the garlic, spring onions, curry powder and ginger. Cook over a low heat for 1-2 minutes, then add the sliced pepper and prawns.
Fry for 1-2 minutes then turn up the heat and stir in the noodles. Heat through, then add the water chestnuts, chilli, soy and sherry. Stir fry for a couple of minutes until heated through.
Squeeze juice of 1½ limes into pan just before serving and serve remaining half lime, cut into wedges, on the side. Scatter with chopped peanuts if liked.