Shrimp Pad Thai
 
For the noodle sauce
2 tablespoons tamarind paste
2 tablespoons Asian fish sauce
2 tablespoons palm sugar or light brown sugar
Juice of 1 lime
 
1 daikon, about 12 oz (375 g), peeled, ends trimmed and halved crosswise
1 carrot, ends trimmed and halved crosswise
2 tablespoons peanut or sunflower oil
1 garlic clove, chopped
1 red chile, seeded and finely chopped
1 bunch of green onions, sliced
4 oz (125 g) raw shelled shrimp
2 eggs, beaten
7 oz (200 g) bean sprouts
4 lime wedges, for serving
2 tablespoons blanched peanuts, toasted and roughly chopped
4 tablespoons chopped cilantro
 
Serves 2
Prepare in 15 minutes
Cook in 10 minutes
 

First, make the noodle sauce. In a small bowl, whisk together the tamarind paste, fish sauce, sugar and lime juice.
 
Using a spiralizer fitted with a 6 mm (¼ inch) flat noodle blade, spiralize the daikon. Change to a 3 mm (1/8 inch) spaghetti blade and spiralize the carrot, keeping the mooli and carrot separate.
Heat a wok over a high heat, then add 1 tablespoon of the oil and swirl around. Add the garlic, chile and green onions and stir-fry for 1 minute, stirring continuously. Add the spiralized daikon and stir-fry for 2 minutes, then add the spiralized carrots and shrimp and stir-fry for 1–2 minutes or until the shrimp have turned pink.
Push the stir-fried ingredients to the side of the wok and add the remaining 1 tablespoon oil. Pour in the eggs and cook, stirring continuously, until they begin to set.
Add the bean sprouts and pour over the noodle sauce. Toss everything together until heated through, stirring continuously for 2 minutes. Stir in half of the peanuts and cilantro, then spoon into bowls. Serve immediately topped with the remaining peanuts and cilantro with lime wedges to squeeze over.