Pad Thai With Prawns

• 2 eggs
• 300g (10oz) rice noodles, soaked in warm water for 20 minutes, then drained
• 8–10 prawns, shelled, deveined and heads removed, if preferred
• 2 tablespoons dried turnip
• 2 handfuls of bean sprouts
• Bunch of Chinese chives or 2 spring onions, chopped
• Fried tofu, cut into small pieces

The Sauce

• 3 tablespoons tamarind paste
• 1 tablespoon vegetable oil
• 3 shallots, chopped
• 2 tablespoons palm sugar
• 2 tablespoons Thai fish sauce
• 1 teaspoon dark soy sauce

To serve

• Chilli powder, to taste
• Lime wedges
• 4 tablespoons roasted peanuts, crushed

1. First make the Pad Thai sauce. You can make a big batch and keep in the fridge in an airtight container for up to 2 weeks.

2. Fry the shallots in cooking oil over medium heat until golden brown, about 1-2 minutes.

3. Add palm sugar and tamarind paste to the shallots and mix well until the sugar is fully dissolved.

4. Add fish sauce and dark soy sauce and cook for 2 minutes until the sauce thickens and golden brown. Set aside.

5. Now for the Pad Thai. Add cooking oil to the wok over medium-high heat.

6. Add eggs straight in and scramble them up.

7. Add prawns to the half-cooked eggs and cook for about 2-3 minutes until the prawns are cooked through.

8. Add the noodles, Pad Thai sauce, and turn up to high heat. Mix well and cook for about a minute until the noodles take on a golden brown colour.

9. Add the turnips and tofu and stir for just 30 seconds.

10. Turn off the heat and add beansprouts and chives; I like them crunchy so the heat from the noodles will cook them just right. Serve with the garnish.