Remove the seeds from the dried red chilies, soak them in water for 10 minutes, then blend until smooth.

After blending, simmer the chili paste over medium heat until fragrant. Add tamarind juice and palm sugar, then cook until the sauce thickens. Season with salt and soy sauce. Continue simmering over low heat, stirring often to prevent burning. Taste and adjust for a tangy, sweet, and slightly salty flavor.

Heat a wok or large skillet over medium heat and add vegetable oil. Once hot, add the chopped shallots, salted radish, and tofu. Stir-fry until fragrant, then add the shrimp. Add the eggs and stir-fry until just cooked. Add the Pad Thai noodles and stir-fry until the noodles are soft. Pour in the prepared sauce and toss to coat the noodles evenly. Add the bean sprouts and garlic chives, stir-fry briefly, then turn off the heat.

Transfer to a plate. Garnish with extra garlic chives and bean sprouts. Serve with crushed peanuts, a lime wedge, and extra condiments to taste.