Pad Thai Gung

1. Soak noodles in tap water overnight
   
   
2. Drain the water off and rinse in a colander
   
   
3. Heat the oil in a wok on a medium  to high heat
   
   
4. Add the prawns and red onion.  Stir for about 1 minute and then break in the eggs
   
   
5. Turn the heat to very high, stirring all the time until the eggs are cooked, which should take about 1 minute
   
   
6. Add the soaked noodles and light soy sauce, then put the pickled turnip and fried tofu in the wok
   
   
7. Continue cooking until the noodles are soft, then spoon the tamarind sauce in and mix thoroughly for 2 minutes (Alternatively, add the white vinegar, sugar and dark soy sauce, and mix thoroughly for 2 minutes)
   
   
8. Add the bean sprouts and Chinese chives (or spring onions) and mix well for 30 seconds
   
   
9. Serve on a warm serving plate with a wedge of lime, ground peanut and dry chilli flakes (if you like it spicy)

Nam Makarm Piek

1. Soak the tamarind with really hot water until it is soft.  This will take 15-20 minutes
   
   
2. When the water is lukewarm, break the tamarind up with your hands using a disposable glove
   
   
3. Ensure the maximum amount is dissolved in the water which is when you can see the tamarind stone appear
   
   
4. Sieve the juice through a course sieve with a large bowl underneath.  Squeeze as much juice as possible