Pad Thai Sauce Ingredients  
2 tbsp tamarind paste mixed with 1 tbsp water 
1 tbsp vegetable oil 
1 large or 2 small shallots, finely chopped - this is roughly 2 tbsps 
2½ tbsp palm sugar 
2 tbsp Thai fish sauce 
2 garlic cloves, finely chopped 

Ingredients 
1 tbsp oil 
2 eggs, beaten 
110g rice noodles soaked in water 
10 raw prawns, shelled and deveined 
1 tbsp dried turnip 
75g bean sprouts 
¼ tsp chilli flakes 
3 spring onions, white and green separated and sliced lengthwise, the green part very 
20g unsalted peanuts 
½ red chilli, finely chopped 
½ tsp salt 
½ lime, cut in half 

Method
Put the peanuts on to a baking tray and put into a 180c oven. Meanwhile soak the noodles in warm water for 20 minutes.  After 20 minutes drain thoroughly and rinse thoroughly in cold water.  Roughly chop the now golden peanuts. 

Heat 1 tbsp of the oil in a wok on a high heat and stir fry the prawns until just pink.  Remove the prawns, add another tbsp of oil if needed and cook the shallots and garlic until they are light golden.  Add the tamarind and cook for a minute.  Add the palm sugar and fish sauce and cook over a high heat for a minute.  Remove from the wok and put to one side. 

Without washing your wok turn the heat down to medium and add the remaining oil and the eggs and scramble - leave the egg fairly largish and not quite cooked.  Add the noodles and turnip stir fry until the noodles are soft and the eggs have broken up.  

Add the sauce, beansprouts, the white part of the spring onions and the chilli flakes and fry for a few minutes until everything is heated through and the noodles are golden all over from the sauce.  Add ¾ of the peanuts, the prawns and the salt and thoroughly stir through, keeping on the heat for a minute or so more to heat through the prawns.   

Serve in bowls and top with the green part of the onions, the remaining peanuts and the chillies and place the lime to one side. 

- Recipe adapted from Rosa’s Café