Pad Thai (stir-fried rice noodles)

190g dry flat rice noodles
4 cloves garlic,chopped
2 eggs
3 tbls lime OR lemon juice
3 tbls fish sauce
1 tsp sugar
3 tbls roasted peanuts, coarsely ground
1 tbls dried prawns, finely ground
1 tsp chilli powder
1 tbls preserved turnip, finely chopped
200g beansprouts
4 spring onions, sliced 2cm
2 sprigs coriander leaves, roughly chopped
lime wedges to serve

Soak rice noodles in cold water several hours until pliable.
Heat 3 or 4 tbls oil in wok and add garlic – stir until golden.
Break in eggs and stir a few seconds.
Add noodles and mix well.
Add remaining ingredients one by one, stirring constantly.
When noodles and sprouts are tender serve
immediately, garnished with coriander and lime wedges.

Inspired by pad thai joint on Thanon Samsen, Banglampoo – Bangkok