Soak four wooden skewers in water for 10 minutes and pat dry.
Place the tiger prawns into a large bowl.
Blend shallots, garlic, ginger, chilli, lime juice, turmeric, coriander, and oil into a purée.
Coat prawns in the purée and chill in the fridge for one hour.
Blend satay sauce shallots, garlic, lemongrass, lime leaves, and oil into a purée.
Fry the purée in a pan for 1-2 minutes until fragrant.
Add crushed peanuts and fry for another minute.
Stir in coconut milk and simmer for 1-2 minutes until thickened.
Add soy sauce, sugar, fish sauce, and lime juice then cook until sugar dissolves.
Thread three prawns onto each skewer and brush with satay sauce.
Griddle skewers for 1-2 minutes per side until cooked through.
Heat oil in a wok and stir-fry shallot, chilli, and ginger for one minute.
Add prawns and stir-fry for one additional minute.
Add cooked noodles and stir-fry for 40 seconds until hot.
Mix in fish sauce, soy sauce, and lime juice to coat the noodles.
Stir in fresh coriander just before serving.
Serve pad Thai topped with crushed peanuts and one prawn skewer with extra satay sauce.