Add a little oil to a pan and heat. Add the tofu and pickled radish, then stir-fry. Add the shrimp and stir-fry until cooked.

Pour in the Pad Thai sauce and let it simmer briefly. Add the shirataki noodles (blanch the noodles first). Cook until the noodles and sauce start to dry out. Move the noodles to one side of the pan and add a little more oil to the empty side for the egg.

Pour the egg onto the oiled side and let it set slightly. Then cover the egg with the noodles. Taste and adjust seasoning as desired for a balance of sweet, sour, and salty.

Add the bean sprouts, garlic chives, and green onions, and stir just until wilted. Turn off the heat. Top with ground almonds and serve with lime.