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Method

1. Cook the rice noodles according to packet instructions, or soak them in room temperature water for about 1 hour. Drain and set aside.

2. Heat 1 tablespoon oil in a non-stick frying pan over a medium heat, then add the tofu and fry until golden brown in colour, about 4–5 minutes. Transfer the tofu to a plate.

3. Return the pan to the heat (no need to wash). Crack the eggs into the pan. Once the eggs are half cooked, stir to create a marble effect. When just cooked through, transfer to a plate.

4. Return the pan to the heat, add the prawns and season with salt and pepper. Cook for 3–4 minutes then transfer to a plate and return the pan to the heat.

5. To make the sauce, heat 1 tablespoon of oil in the pan then add the shallot and gently fry until soft. Add the garlic followed by all the remaining ingredients for the sauce. Bring to the boil, then turn the heat down to medium.

6. Stir in the soaked rice noodles and 1 tablespoon of oil and cook until slightly softened and easy to work with. If needed, add 1–2 tablespoons of water.

7. Return the tofu, egg and prawns back into the frying pan. Follow with the chilli flakes, sugar, most of the beansprouts, the preserved turnip (if using), peanuts, 1 tsp lime juice and the spring onions or garlic chives. Heat through and stir well.

8. Decant your homemade pad Thai onto a serving plate. Garnish with coriander, the rest of the fresh beansprouts and some lime wedges. Serve immediately.