Clean and deseed the red chili, then cut it into small dice. Peel the ginger and cut it into small dice.
Toast the crushed peanuts in a dry pan until golden, then set aside.
Heat the peanut oil in a pan and brown the prawns. Add the fish stock and simmer for 4 minutes. Season with salt, pepper, chili, cayenne pepper, soy sauce, oyster sauce, and lime juice.
Scald the Chinese vermicelli and let it swell for 6 minutes. Drain, rinse under hot water, and place in a salad bowl.
Toss the noodles with the prawn sauce and chopped cilantro.
Serve topped with the toasted peanuts.
