To make the Pad Thai sauce: Place a pot over medium heat. Add water, tamarind paste, granulated sugar, palm sugar, Pad Thai curry paste, salt, and ready-made Pad Thai sauce (see measurements above). Bring to a boil, taste and adjust seasoning as desired. Let cool and refrigerate.

To prepare the chicken: Wash the chicken breast, remove any bones, and cut into small pieces.

To cook: Heat a pan over medium heat and add oil. Sauté the shallot, fried tofu, and sweet preserved radish.

Add the prepared Pad Thai sauce, chicken, and glass noodles.

Season with sugar and light soy sauce. Stir well, then add the egg. Cover the egg with the noodles. Add a splash of coconut milk if desired. Once fragrant, add bean sprouts and garlic chives. Transfer to a plate.

To wrap with egg: Crack the egg into a bowl and beat well. Heat a pan with a little oil. Once hot, pour out any excess oil, then pour in the beaten egg, swirling to make a thin layer.

Place the cooked Pad Thai filling in the center of the egg.

Fold the egg over the filling. Serve with cucumber, lime wedges, garlic chives, bean sprouts, and crushed peanuts on the side.