Shrimp Pad Thai

✦ 2 tbsp. tamarind paste

✦ 2 tbsp. Asian fish sauce

✦ 2 tbsp. palm sugar or light brown sugar

✦ Juice of 1 lime or water

✦ 1 daikon, about 12 ozs., peeled, ends trimmed and halved crosswise

✦ 1 carrot, ends trimmed and halved crosswise

✦ 2 tbsp. peanut or sunflower oil

✦ 1 garlic clove, chopped

✦ 1 red chili, seeded and finely chopped

✦ 1 bunch of scallions, sliced

✦ 4 ozs. raw shelled shrimp

✦ 2 eggs, beaten

✦ 7 ozs. bean sprouts

✦ 4 lime wedges, for serving

✦ 2 tbsp. roasted peanuts, roughly chopped

✦ 4 tbsp. chopped cilantro

Make noodle sauce. Whisk together the tamarind paste, fish sauce, sugar and lime juice. Set aside.

Using a spiralizer fitted with a 6mm flat noodle blade, spiralize the daikon. Change to a thinner spaghetti blade and spiralize the carrot, keeping the daikon and carrot separate.

Heat a wok over a high heat, then add 1 tbsp. of the oil and swirl around. Add the garlic, chili and scallions 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 to 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 in 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. Serves 2.