Prawn Pad Thai

In a small pot, add the palm sugar, tamarind paste, and water. Bring to the boil on a medium heat.

Once boiling, turn heat to a low simmer for 3-5 minutes. Add fish sauce and chilli jam, then bring to the boil again on low heat, once comes to the boil, remove from heat and set aside. Ready to use.

In a large wok or pan, heat oil on a medium-high heat. Add the onion and tofu, cook for 1 minutes.

Add prawns, continue cooking until prawns are half cooked or starting to turn white.

Add the noodles, radish, and dried shrimp, cook for 2 minutes.

Add the pad thai sauce and Sriracha, then keep cooking until the noodles soften and turn orange from the sauce.

Push the noodles to one side of the wok and make a small well to cook the eggs with direct heat from the wok.

Add a dash of oil in the well and fry the eggs until they start to set (this step will happen slowly).

Start to mix through the rest of the mixture when the egg is cooked halfway through.

Add the garlic chives, bean sprouts, and peanuts.

Cook until bean sprout start to soften.

Transfer to a plate and serve with lime wedge, chilli flakes, and crushed peanuts.