Blend paste ingredients including the 75ml soaking water in a processor.
Fry three tablespoons of paste in a wok then add coconut milk.
Simmer for five minutes and stir in fish sauce, tamarind, lime, and sugar.
Remove meat from lobster shells and heat through in the curry sauce.
Stir in coriander and return lobster meat to the shells.
Stir fry shallot, chilli, garlic, and ginger in a separate wok for one minute.
Add prawns and cook for another minute.
Add noodles, beansprouts, tamarind, fish sauce, soy sauce, and lime juice.
Heat through for 2 minutes then mix in chopped coriander.
Plate pad Thai and garnish with crushed peanuts.
Serve lobster alongside the noodles and finish with curry sauce.