Preheat a dry fry pan. Fry nuts until golden in colour (approx 5 minutes). Roughly chop the nuts and set aside.
Meanwhile, place rice noodles in a large bowl and cover with boiling water. Allow to cook for 5 minutes, or until noodles have softened. Drain and rinse noodles in cold water and splash some oil over to coat to avoid noodles sticking together.
Heat 1 tbsp oil in a wok over high heat. Add the egg mixture and swirl to coat the bottom of the wok. Cook until just set and then break it into small pieces using the spatula. Remove from wok and set aside.
Heat 1 tbsp oil in the wok, add shrimp paste and cook for 1 minute. Add chicken and chili and cook for about 3 minutes. Add the noodles, spring onions, fish sauce, brown sugar and lime juice and cook for a further 3 minutes.
Toss through bean sprouts and coriander and serve sprinkled with the chopped nuts.