Prepare the chicken breast: Slice the chicken breast thinly, rinse well, and drain in a colander until dry.

Heat a pan over medium heat and add the oil. Once hot, add the chicken and stir-fry until almost cooked through. Add the tofu and stir-fry together.

When the tofu is golden and fragrant, add the chopped pickled radish and the prepared Pad Thai sauce. Once the sauce starts to simmer, add the soaked rice noodles. Gently stir to combine, then push the noodles to one side of the pan.

Crack the egg into the pan and lightly scramble it. Let it cook until it just starts to set.

Mix the noodles and other ingredients together until well combined.

Taste and adjust the seasoning as desired, then turn off the heat. Serve on a plate with cucumber, lime wedges, garlic chives, bean sprouts, and crushed peanuts on the side.