Stir-fry the tofu until golden. Add shallots, preserved radish, and dried shrimp. Push to the side of the wok. Add the noodles and a splash of water, stir until softened, then add the Pad Thai sauce and toss everything together. Push to the side, add a little more oil, crack in the eggs, scramble lightly, then fold the noodles over the eggs and let cook briefly.

Stir-fry the garlic chives and bean sprouts with a little oil, then fold the noodles over the vegetables until cooked through. Transfer to a plate, top with the cooked shrimp, and serve with crushed peanuts and chili powder on the side. Garnish with extra garlic chives, bean sprouts, or your favorite vegetables.