Soak noodles in warm water for ½ -1 hour. Drain & set aside. Chop tofu into squares, green onions into ½ " slices and mince salted turnip. Pour oil into wok or frying pan and pre-heat. When oil is hot, crack egg and scramble. Add noodles & vinegar and toss for ½ minute. Add tofu & salted turnip and toss. Add Pad Thai sauce and stir fry until noodles are soft. (To make it spicier add Siracha sauce or crushed dried chili.) Then add beansprouts and green onions, toss and place on a warm plate.

Serve hot and garnish with ground peanuts, coriander, lime slices and steamed prawns.

Serves 2 people

Pour oil into pan and pre-heat. When oil is hot, add vegetables and toss. Add soy sauce, sugar, chili & pineapple chunks and cook lightly. If you want to thicken the sauce slightly add cornstarch mixed with water stir until it thickens.

Serve with Thai Jasmine rice.

Serves 2 people.

Pour 1 tbsp oil into pan and pre-heat. Mix cornstarch in ¼ cup water and set aside. When oil is hot, add red snapper & brown. Add prawns and cook lightly. Remove from wok and set aside. Add 1 tbsp oil, heat and toss vegetables. Add seafood and garlic sauce and toss in wok. Push to side of wok and add cornstarch mixture. Mix with seafood and vegetables.

Serve with Thai Jasmine rice.

Serves 2-3 people