This traditional Pad Thai with prawns and pork mince is packed full of all the flavours of fish sauce, sweet chilli sauce, lime, coriander, soy, peanuts and fresh grated ginger.
1.Soak tamarind pulp in the boiling water for 30 minutes. Pour tamarind mixture into fine strainer over small bowl; push as much tamarind pulp through strainer as possible, scraping underside of strainer occasionally. Discard any tamarind solids left in strainer; reserve pulp liquid in bowl. Stir sugar and sauces into pulp liquid.
2.Meanwhile, place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain.
3.Shell and devein prawns, leaving tails intact.
4.Blend or process garlic, turnip, shrimp, ginger and chilli until mixture forms a paste.
5.Heat oil in wok; stir-fry garlic paste until fragrant. Add pork; stir-fry until just cooked through. Add prawns; stir-fry 1 minute. Add egg; stir-fry until egg just sets. Add noodles, tamarind mixture, sprouts and half of the onion; stir-fry, tossing gently until combined. Remove from heat; add remaining green onion, coriander and nuts, toss gently until combined. Serve with lime wedges.
Palm sugar, also sold as jaggery, is a product of the coconut palm. It is available from asian grocery stores, but you can substitute black or brown sugar if unavailable.
Preserved turnip is also called hua chai po or cu cai muoi, or dried radish because of its similarity to daikon. Sold packaged whole or sliced, it is very salty and must be rinsed and dried before use.