Take 7 oz, about 3 to 4 cups, worth of rice stick noodles. Soak them in warm water for 30 minutes, then drain the water.

In a mixing bowl, add 4 tbsp white sugar, 4 tbsp tamarind paste, 1 tbsp lime juice, 1 tbsp white vinegar, 4 tbsp fish sauce, and 1 tbsp of Sriracha. Mix this together. Set aside.

Take 2 tbsp of peanuts and crush them. In a small pan over medium heat, toss the crushed peanuts until they are lightly browned, about 5 minutes. Set aside.

Take 8 to 10 oz of extra firm pressed tofu into 1-inch thin slices. Set this aside.

In a wok, add in 2 tbsp vegetable oil and heat over medium-high heat. When the oil is hot, add in 6 cloves of garlic, minced, 3 minced shallots, 2 tbsp of preserved radish/turnip, and the prepared slices of tofu. Stir fry this for 10 minutes.

Add in the softened rice noodles and the sauce prepared earlier, and continue to stir fry for another 2 to 3 minutes, till the noodles, tofu, and vegetables have absorbed the sauce.

Push the noodles to the side of the wok, add in 2 eggs. When the eggs are almost cooked, mix everything together.

Add in 1 cup of Chinese chives, cut into 1-inch slices (substitute with sliced scallions), and 1 cup of bean sprouts. Continue to stir fry for 2 minutes.

Transfer to a serving plate, and squeeze lime over the noodles as garnish. Then add the crushed peanuts, 1/4 cup fresh Chinese chives (sliced), 1/4 cup fresh bean sprouts, and a pinch of sugar and chili powder to taste. Enjoy!