Place rice vermicelli noodles in a large saucepan and cove with boiling water. Drain after about 5-6 minutes and set aside.
Heat peanut oil in a wok over medium high heat.
Add pork mince and cook until browned while stirring regularly. Breakup clumps to ensure even cooking.
Add spring onion and chilli and continue stir-frying for about another 1 minute. Remove mixture from wok and set aside.
Add lime juice, palm sugar and fish sauce to wok and bring to boil. Reduce heat and simmer for 3 minutes to allow sauce to thicken slightly.
Increase heat and return mince mixture to wok along with broccolini, half of the coriander and half of the chopped peanuts. Stir to mix through and continue stir-frying for about 3 minutes or until heated through.
Remove from heat and add vermicelli noodles and toss noddles through mixture to combine.
Serve garnished with remaining coriander and chopped peanuts