Directions

1. 1

   Submerge the dried rice noodles in cold water and let them soak for up to 2 hours until pliable. Drain thoroughly and set aside. Using a pestle and mortar, pound together the chopped garlic and finely chopped coriander stems and roots until you have a fragrant paste.

2. 2

   Heat the vegetable oil in a large wok or wide skillet over high heat. When the oil is shimmering, add the garlic-coriander paste and stir for approximately 30 seconds until fragrant.

3. 3

   Add the peeled prawns and pickled turnips (if using) to the wok. Cook for 30 seconds, stirring constantly.

4. 4

   Sprinkle in the sugar and add the drained noodles. Stir constantly for 1 minute, ensuring all ingredients are well combined and the noodles are heated through.

5. 5

   Pour the beaten eggs over the noodle mixture and continue cooking and stirring for 2 minutes until the eggs are cooked through.

6. 6

   Pour in the oyster sauce and fish sauce, then add most of the beansprouts, the lime juice, most of the spring onions, most of the crushed peanuts, and most of the chopped red chillies. Toss everything together and cook for approximately 2 minutes more.

7. 7

   Transfer the Pad Thai to a serving platter or individual bowls. Garnish generously with reserved coriander leaves, remaining spring onions, remaining crushed peanuts, and remaining chopped red chillies. Serve immediately while hot.