Black Tiger Shrimp Pad Thai

In a small bowl, whisk together the fish sauce, brown sugar, tamarind juice, soy sauce, water and paprika. Set aside.

Bring a small saucepot of water to a boil and blanch the mustard greens for 2 minutes. Drain in a colander and rinse in cold water. Gently squeeze out the excess water and julienne the leaves. Set aside.

In a small nonstick skillet over medium heat, heat 2 tablespoons of vegetable oil and add the egg. Do not stir the egg. You are looking for a flat golden omelet. Flip the egg and let it set on the second side. Transfer to a cutting board and cut the omelet into thin strips. Set aside.

Fill a large stockpot with water and bring to a boil. Add the noodles, return to a boil, and cook for 2 minutes or until al dente. Drain the noodles in a colander and rinse in cold water. Set aside to further drain.

Heat a large skillet. Season the shrimp with the salt and pepper. Add 3 tablespoons vegetable oil and sauté the shrimp for 2 minutes or until just opaque. Set aside while you fry the noodles.

In a wok or large skillet, heat remaining 6 tablespoons oil over high heat. Add the ground dried shrimp, garlic and galangal and stir-fry for 20 seconds, until the garlic becomes fragrant. Add the turnip and noodles and stir a few times to coat the noodles in the oil. Gently press the noodles down and cook, without stirring, until the noodles become slightly crisp, about 2 to 3 minutes per side. Pour the reserved fish sauce and brown sugar mixture over the noodles and stir to coat. Cook for 2 minutes to reduce the liquid. Add the mustard greens, egg, shrimp, bean sprouts, garlic chives or green onions and chili sauce and gently stir to combine. Cook one minute more.

To present the dish, place the noodles on a large warmed platter and garnish with the peanuts, cilantro, lime wedges and fried garlic.