• Soak the Rice noodles according to the packet instructions. Drain and set aside.
• Heat a pan over medium-high heat and add the Vegetable oil.
• Add the Banana shallot and cook for 1–2 minutes until softened.
• Add the King prawns and cook for 2–3 minutes until pink. IF using tofu cook for 5–6 minutes until golden and lightly browned.
• Add the Pickled turnip and cook for 30 seconds.
• Add the Rice noodles and Pad Thai sauce. Toss well until the noodles are coated and heated through.
• Push everything to one side of the pan. Add the Egg and scramble until just set.
• Fold the Egg through the noodles.
• Remove from the heat and stir through the Beansprouts and Spring onion.
• Serve topped with the Peanuts and Red chilli, with Lime wedges on the side.

Chef Notes

• Add the Beansprouts and Spring onion at the end to retain their crunch and freshness.
• The noodles should be glossy and evenly coated in the sauce. If they become dry, add a splash of water while tossing.