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Pour the coconut milk into a pan, place onto high heat and let it boil for 3-4 mins, until it has reduced by half. Pour the coconut milk into a blender and add the chilli jam and coriander in, let it cool down before blending until smooth. Squeeze the lime juice in and season with fish sauce.
Cook the noodles according to package instructions. Once the noodles are cooked, transfer to a sieve, and run cold water on them. Return the water used to cook the noodles into a saucepan. Place the plan onto high heat, bring to the boil and season generously with salt. Once boiling, drop the prawns in, remove from the heat and cook for 3-5 mins until cooked through. Drain and wash under cold running water until cool.
Pick the mint and coriander leaves, discarding the stalks. Halve the sugar snap peas and thinly slice the spring onions.
Add the dressing into a bowl with the rice noodles, prawns, mint, sugar snap peas and spring onions. Toss together with half of the crispy shallots, taste and season with more fish sauce, if needed. Finish with a drizzle of chilli oil and more crispy shallots.