Directions

To Cook

1. Soak tamarind pulp in the boiling water for at least 30 mins, then pour the mixture into a fine strainer over a small bowl. Use the back of a large spoon or a spatula to push as much of the tamarind through the strainer as possible. Be sure to scrape pulp off the underside of the strainer too. Retain the strained liquid and discard the solids. Add sugar, sweet chilli sauce and fish sauce and set aside to use later.
2. Next, place the noodles in a large heatproof bowl and cover with boiling water. Stand until noodles are just soft, then drain.
3. Shell and de-vein prawns.
4. Blend radish, garlic, shrimp, ginger and chilli until a paste is formed. If it is too dry to form a paste, you may need to add some oil.
5. Heat oil in a wok and stir fry spice paste until fragrant. Add pork and stir fry until just cooked. Add prawns, and fry for 1 min. Add eggs, stir fry until it is just set.
6. Lastly, add noodles, tamarind mixture, sprouts and half of the green onion. Stir fry, tossing gently to combine. Remove from the heat and toss remaining green onion, coriander and nuts through. Serve with lime wedges.