Fold in the noodles and allow to just warm through. Add the bean sprouts and cook for 30 seconds or so to keep them crisp. Arrange in warmed bowls and scatter over the coriander leaves to serve.
Cook the noodles ... Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts.