1.1 Prepare the ingredients:
- Thinly slice the shallots and set aside (slice extra for stir-frying).

- Cut the garlic chives into 1 1/2-inch pieces.

- Dice the firm tofu into small cubes (or any shape you prefer).

- Soak the bean sprouts in water.

2.1 Cut the dried red chili peppers into pieces and soak in water for 10 minutes. Once softened, remove the seeds.

2.2 Place the chili oil ingredients in a blender and blend until smooth. Then sauté in a pan until cooked. (This can be stored for several days.)

Make the Pad Thai sauce by simmering all the Pad Thai sauce ingredients in a pot or pan over low to medium heat. Stir constantly until the sugars dissolve and everything is well combined. Set aside until ready to use.

Stir-frying steps:
4.1 Add a little Pad Thai chili oil (both the chili and the oil) to a pan. Add the sliced shallots, chopped preserved radish, diced tofu, and your choice of protein. Stir-fry until cooked. (For seafood, you can coat it in cornstarch or tempura flour and fry separately if you like.)

4.2 Add the noodles and stir-fry. Add more chili oil to color the noodles orange. If it gets too dry, add a little water (be careful not to overcook the noodles).

4.3 Add the Pad Thai sauce gradually, tasting as you go until you reach your desired flavor (adjust as needed).

4.4 Add the egg and scramble until cooked, or skip the egg, or make a separate egg wrap for the Pad Thai.

4.5 Add the bean sprouts and garlic chives, stir briefly, then turn off the heat.

Quick summary:

1. Chop all the vegetables.
2. Make the chili oil and sauté it.
3. Make the Pad Thai sauce.
4. Start stir-frying: add chili oil, then shallots, preserved radish, tofu, and protein.
5. Once cooked, add the noodles, more oil, and water as needed.
6. Add the sauce.
7. Add the egg.
8. Add the vegetables.