Put the noodles in a large bowl, cover with cold water and soak until softened, about 5 minutes. Drain and set aside.
Heat the vegetable oil in a wok over medium heat. Add the shrimp, garlic, sweet radish and tofu, if using, and stir for 30 seconds. Add the noodles and continue to cook for 1 minute. Add the Pad Thai Sauce and cook, stirring frequently, until the noodles absorb all of the sauce, about 1 minute. Add the eggs, tossing with the noodles occasionally, and cook until set, about 1 minute. Add the bean sprouts and green onions and toss to combine. Transfer to serving plates and garnish with some crushed peanuts, ground chiles and the lime wedges.
Pad Thai Sauce:
Yield:1 1/2 cups.
Combine the chicken stock, brown sugar, tamarind paste, paprika, vinegar, onions and salt in a medium saucepan and cook over low heat, whisking occasionally, until the sauce thickens.
Sweet radish is made with a combination of salt and sugar. It is also referred to as preserved or pickled radish and is often sold in cellophane packets at Asian markets.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.