The tamarind pulp should be soaked in 6 tbsp of warm water and stirred until it thickens

Add 2 tablespoons of oil in a wok, then stir-fry shallots until they are almost golden brown. Add the tamarind with caution (in case it spits), then heat for 1 minute to slightly decrease.

Add palm sugar, stir to break it up, then add the fish sauce and mix them. Cook over high heat for 1 minute or until slightly thickened. Put the sauce in a bowl and reserve. The sauce from this recipe yields around four servings; any extra pad thai sauce should be kept in an airtight container and used within four weeks

In a heated wok with the remaining oil, scramble the eggs. Add the noodles and stir-fry for a few seconds, or until the egg is cooked through and the noodles are soft. Add dry turnip and prawns, stir-fry together until the prawns are almost done

Add 8 tablespoons of the reserved pad thai sauce and stir-fry the noodles until they turn golden brown. Add Chinese chives (or spring onions), bean sprouts, chilli powder (if using), and crushed peanuts and stir-fry for an additional 2 minutes

Place the noodles on two dishes, top with lime wedges, and serve right away