• Soak rice noodles in cold water for 2 hours or in warm water for 6-10 minutes.
• Prepare the Pad Thai sauce by mixing 2 tablespoons of tamarind puree, 2 tablespoons of palm sugar, 2 tablespoons of white sugar, and 4 tablespoons of fish sauce in a small saucepan. Cook on low heat for 1-2 minutes until the sugars have dissolved. Allow to cool.

Prepare the vegetables:

• Slice 2 shallots and toss with a pinch of salt, let sit for 15 minutes before cooking.
• Peel the daikon and slice it into thin half-moons, around the thickness of a penny. Toss with a pinch of salt and let it sit.
• Separate the green and white parts of the spring onions (scallions), keeping only the green. Wash them really well, as grit hides in the crevices, then slice each piece in half lengthways.

Prepare the proteins:

• Slice the chicken breast in half so it's flatter and more even, then cut it into small strips.
• Rinse 2 tablespoons (25g) of dried prawns (shrimps) under cold water. If they are large, cut them in half or into thirds.
• Toast the unsalted peanuts in a pan or in the oven, let them cool, then pulse in a food processor or crush in a mortar and pestle to a reasonably fine texture.
• Once the noodles have soaked, drain and set aside.

Cook the pad thai:

• Heat a wok over medium-high heat for at least 1 minute until evenly hot. Add about 1 teaspoon of high smoke point oil and the chicken. Leave it to form a crust for 1-2 minutes: test a piece with your spoon, and if it lifts freely from the pan it is ready, if it is stuck leave it a little longer.
• Add the shallots and fry for 1-2 minutes until they start to soften. Turn the heat down to medium low, add the eggs and stir to scramble for 30 seconds.
• Add the dried prawns and daikon and stir fry for 30 seconds. Add the noodles, turn the heat back up to high, and stir fry for 1-2 minutes until they pick up a little colour and look shiny. Add a splash more oil if anything sticks.
• Add the sauce and chilli powder and cook for 1 minute, stirring with a spoon rather than tossing the wok, to keep the heat in.
• Add the spring onions and beansprouts and stir fry for 30 seconds until wilted. Taste: it should be perfectly balanced between sweet, sour and salty.
• Pile the noodles onto a plate and top with crushed peanuts, with a little pile on the side. Add more beansprouts and spring onion on top, and serve with a lime wedge.