Soak the dried flat rice noodles in warm water for about 20 minutes or until al dente, then drain and set aside.

In a small bowl, mix together tamarind paste, fish sauce, light brown soft sugar, the juice of half a lime, and sriracha until the sauce is smooth and well combined.

Heat half of the sunflower oil in a frying pan or wok over medium heat. Add the crushed garlic and finely chopped red chilli; fry for about 30 seconds until fragrant.

Add the thinly sliced chicken breast and cook for 5 minutes until golden and cooked through.

Stir in the finely chopped coriander stalks, shredded spring onions, and optional chopped pickled turnip. Fry together for 1 minute to combine the flavors.

Add the soaked noodles, 50ml chicken stock, and the prepared tamarind sauce to the pan. Stir-fry the noodles over high heat, cooking until they start to dry and the sauce reduces, about 3 minutes, adding a splash of water if necessary to prevent sticking.

When the sauce has thickened, scatter the beansprouts over the noodles and gently fold them in, keeping their crunch.

Push the noodles to one side of the pan. Pour the remaining sunflower oil into the empty side and crack in the eggs. Fry for about 2 minutes until the whites are just set and edges start to crisp. Then, roughly scramble the eggs by mixing the runny yolks and whites together.

Mix the scrambled eggs into the noodle mixture thoroughly so the eggs coat the noodles.

Scatter half of the chopped roasted peanuts over the pad Thai and toss quickly. Divide the dish between two plates and garnish with the remaining peanuts, reserved spring onions, fresh lime wedges, soy sauce on the side, and optional fresh red chilli slices if desired.