泰式炒金边粉Stir-fried Thai Noodles with Prawns (Pad Thai Goong Sod)

金边粉按包装指示浸软（约10-15分钟），沥乾水混和一点油，以手弄散，备用，不要浸太软，仍有点硬最好，太软炒时会黏在一起。Soak the Pad Thai rice noodles in water according to the packet instructions (around 10-15 minutes) until soft then drain and mix with some cooking oil, use fingers to spread the noodles and set aside. Do not soak it until too soft or it will be sticky during cooking.

大虾剪去头部尖刺（或去掉整个虾头），去壳去肠洗淨，吸乾水。Remove the rostrum (or the whole head) and shell of the prawns, slit the back and devein. Rinse and pat dry.

小碗中加入所有调味料拌匀。Mix all the seasonings together in a small bowl.

锅子下油预热，中大火爆香蒜蓉，下虾炒匀至八成熟，约2分钟。Heat the oil in a wok. Stir-fry the minced garlic over a medium-high heat then add prawns and cook them until the prawns almost cooked.

把虾移到一旁，下蛋，以镬铲拌匀2-3次弄碎成丝，拌匀虾。Move the prawns to the side in the wok. Add egg into the wok and scramble with spatula for 2-3 times then mix well with the prawns.

下豆腐、菜脯、葱、长红椒、芽菜、所有调味料和金边粉。全部快速炒匀，约2分钟。Add in tofu cubes, Chinese preserved turnip, spring onion, red chili, beansprouts, all the seasonings and Pad Thai rice noodles, stir-fry for 2 minutes, stir quickly until well-combined.

上碟，洒上花生碎，以青柠碟伴，吃前洒一点青柠汁。Transfer the noodles into a plate, sprinkle some peanuts on top, garnish with lime, and sprinkle over lime juice before eating.