1 pack pad thai noodles

1/2 cup preserved radish

1/2 cup dried shrimp ( for garnish)

green onion

cilantro

1 cup firm tofu cubed

2 cups fresh bean sprouts ( or more if you want)

fish sauce or lite soy

2-3 cloves garlic

2 EGGS

2 tbsp palm sugar

chopped peanuts ( for garnish)

lime wedges

Soak rice noodles in warm water till soft. Drain and set aside. Cover with damp paper towel to prevent drying.  In small pan add about 1 inch oil. add diced tofu and  fry till goled brown or crispy remove to paper towel to drain and cool. Next fry dried shripm till crispy, remove to paper towel to drain and cool. In large skillet or wok, cooked chopped garlic and  preserved radish till golden brown. Add palm sugar, stir to coat. Add eggs sitr to coatand cook till eggs are done. Season with fish sauce or lite soy to taste.  Add noodles and contiue to cook till noddles are soft. Add bean sprouts before removing from heat. You want them to stay crisp. Garnish with chopped cialnto, green onions, chopped peanuts and lime wedges. Pepper flakes add extra heat. Sqeeze lime juice to give even more flavor!