Step 1

Soak tamarind pulp in the boiling water for 30 minutes. Pour tamarind mixture into fine strainer over small bowl; push as much tamarind pulp through strainer as possible, scraping underside of strainer occasionally. Discard any tamarind solids left in strainer; reserve pulp liquid in bowl. Stir sugar and sauces into pulp liquid.

Step 2

Meanwhile, place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain.

Step 3

Shell and devein prawns, leaving tails intact.

Step 4

Blend or process garlic, turnip, shrimp, ginger and chilli until mixture forms a paste.

Step 5

Heat oil in wok; stir-fry garlic paste until fragrant. Add pork; stir-fry until just cooked through. Add prawns; stir-fry 1 minute. Add egg; stir-fry until egg just sets. Add noodles, tamarind mixture, sprouts and half of the onion; stir-fry, tossing gently until combined. Remove from heat; add remaining green onion, coriander and nuts, toss gently until combined. Serve with lime wedges.