Place the rice noodles in a large bowl and cover with boiling water. Leave for 5 minutes to cook, then drain and toss with the olive oil. Season with salt and freshly ground black pepper.
For the curry, heat the oil in a large frying pan. Add the garlic, chilli and onion and fry until softened.
Stir in the curry powder and fry for a further minute. Pour in the double cream and bring to a simmer.
Add the king prawns and cook for 5 minutes, then add the lime juice, the cooked noodles and the chopped basil and stir together.
Serve on a large warm plate and sprinkle with chopped coriander.