Step 1

Heat 2 Tbsp of the oil in a wok over a medium heat. Stir-fry the garlic until it becomes aromatic. Prawns should be added and stir-fried until pink but not cooked. Take out of the pan right away, then reserve.

Step 2

Add a bit extra oil to the same skillet before adding the dried shrimp and white bean curd. Until the bean curd turns brown, stir-fry.

Step 3

Noodles are added, then stir-fried to soften. A bit at a time, add Pad Thai sauce. Stir-fry to immediately combine. The sauce's tastes will permeate the noodles as they continue to soften. Taste.

Step 4

Add a little extra sauce if the tastes aren't strong enough, and let it soak into the noodles. Add more dried shrimp as well as the pickled Chinese turnip. Stir-fry these items to combine them.

Step 5

Noodles should be moved to one side of the wok. To the bottom of the wok, add the cooked shrimp and a little oil. Increase the heat, then crack the eggs into the pan's bottom.

Step 6

Noodles are used to cover the eggs. Allow the eggs to cook on a little lower heat.

Step 7

To distribute the eggs, combine all of the noodles. Add the chopped Chinese chives, peanuts, and bean sprouts.

Step 8

Serve the Pad Thai topped with a lime wedge, Chinese chives, fresh bean sprouts, and banana blossoms. Add a few more peanuts to the edge of the plate if you like them.

Step 9

In a food processor, combine all the ingredients and pulse until completely smooth.

Step 10

After adding the liquid to the saucepan, stirring it thoroughly, bring it to a boil.

Step 11

To let the sauce to evaporate and thicken, lower the heat and simmer. Allow the liquid to cool when it has virtually decreased to half and has developed a sweet, sour, and faintly salty flavor. Transfer the chilled mixture to an airtight container and store in the fridge until you're ready to use it to make pad Thai.Note: There will be 12 to 15 serving portions of sauce.