Cut drained noodles once with scissors so they are half as long. This makes them easier to toss and separate in the wok.
In a mixing bowl, combine tofu, garlic, shallots, preserved radish, dried shrimp, and chili flakes.
Heat a wok or a large nonstick skillet over high heat and add just enough oil to coat the bottom. Sear shrimp until done and remove them from the pan.
In the same wok over medium heat, add a little more oil if needed, then add everything in the tofu bowl and saute for a few minutes until garlic starts to turn golden and shallots are wilted. If the wok looks dry, add a little more oil. (Don't skimp on oil otherwise the noodles will clump together.)
Turn heat up to high then add noodles and sauce. Keep tossing until all the sauce is absorbed.
If you are using a jar of Pad Thai sauce, use the whole jar to make sure the noodles are well covered after soaking some of it in. You can add a little water if needed.
Once sauce is absorbed, you can turn off the heat and taste the noodles for doneness. If they are still undercooked, add a little more water and continue cooking, being careful not to add too much water.
Once noodles are done, push them to one side of the pan. Add a little extra oil to the empty space and add eggs. Break the yolks, then put noodles on top of eggs and cook for about 30 seconds. Flip and toss to mix eggs into noodles.
Toss the cooked shrimp back in, plus any collected juices. Then add bean sprouts, garlic chives and half of the peanuts. Turn off the heat and toss until well mixed.
Serve immediately with a lime wedge and extra peanuts on top. For a classic presentation you can add a little extra side of bean sprouts and some garlic chives garnish.
Squeeze a bit of lime on top before eating.