Watch the owner of Chaophraya Leeds cook her perfect prawn Pad Thai

Ingredients: 90g 3mm rice noodles; 40ml cooking oil; King prawns (or protein of your choice); 10g sliced red onion; 1 medium egg; 3g finely chopped sweet turnip; 15g tofu medium diced; 20g carrots cut Julien style; 40g beansprouts; 20g spring onion; 1 lime wedge; ½ tsp chilli flakes; 1 tbsp crushed blanched peanuts; Coriander to garnish; 50ml Pad Thai sauce

For the sauce: 100g palm sugar; 100ml tamarind paste; 1 ½ tbsp fish sauce (to make the dish vegan, use 1 tsp salt instead); 1 tsp white sugar; 1 tsp salt