Ingredients

• 5 ounces pad thai rice noodles
• 3 tablespoons vegetable oil
• 1 large egg, room temperature
• 6 medium shrimp, peeled, deveined (optional)
• 2 tablespoons 1x1/2x1/8" slices pressed tofu (bean curd)
• 1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1" pieces
• 1 cup bean sprouts
• 5 tablespoons tamarind water, or 2 tablespoons plus 1 teaspoon tamarind paste mixed with 2 tablespoons plus 1 teaspoon water
• 1 1/2 tablespoons (or more) Thai fish sauce (nam pla)
• 1 1/2 tablespoons simple syrup, preferably made with palm sugar
• 4 garlic chives, 2 cut into 1" pieces
• 1/2 teaspoon ground dried Thai chiles, divided
• 2 tablespoons crushed roasted, unsalted peanuts, divided
• 2 lime wedges

Instructions

1. Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp, if using. Cook, stirring, until shrimp and egg are almost cooked through, 2-3 minutes. Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 teaspoon ground chiles and 1 tablespoon peanuts and toss well. Transfer to serving plates.
3. Garnish with remaining 1/4 teaspoon ground chiles, 1 tablespoon peanuts, and lime wedges.