PAD THAI Serves 4-6 Method: Heat oil in a wok over low heat then add garlic and shallots and cook for 1 minute. Push mixture up the side of wok to clear cooking space, and add prawns tossing gently. Push prawns to one side and add white radish and eggs, moving gently around the wok to break the yolks into the whites. Push to one side. Add the drained noodles and stir-fry until the noodles are soft. Add seasoning and mix through. Add remaining ingredients and gently toss everything together with the noodles. Remove from heat and transfer to a serving plate. Garnish with lime wedges, chopped chillis and a sprinkling of coriander leaves and serve with a refreshingly crisp bottle of Cuisines of the World Sauvignon Blanc.