Soak the dry rice noodles. See the specific package instructions.
Pour the the vegetable oil in a large non-stick pan and place it over medium heat until hot. Then add the egg.
Scramble the egg quickly and take the pan off the heat for now. Drain the soaked rice noodles and add them to the scrambled egg.
Stir a little. Then pour in the freshly made pad thai sauce and add 3 tablespoons of water.
Stir the noodles. Cover the pan and put it back over medium heat. Cook for 4 minutes until the noodles are tender. Stir regularly. Then add the cooked prawns and the chopped spring onions.
Stir the noodles again. Cook for another 4 minutes. Add extra water if the noodles are too dry. Then stir in the freshly chopped cilantro and the bean sprouts.
Stir the pad thai well to combine. Check the seasoning and add extra fish sauce or hot chili sauce to taste if necessary. Then divide the pad thai noodles and shrimp over warm and deep plates. Sprinkle with the crushed salted peanuts and serve with a wedge of lime on the side. Serve hot.