Soak the rice noodles stick in warm water for 15-20 mins. Drain out the water and set aside.
Cut chicken into thin slices. Cut tofu into small cubes.
Finely chop the garlic cloves, shallot and preserved radish. Cut the chive stems into 2" pieces.
In a small bowl, mix all the sauce ingredients and set aside.
Heat the wok/pan to medium high heat, add 1 Tbsp of oil and saute the tofu pieces till the color changed into light brown. Remove from pan and set aside.
Then add the chicken slices in the pan and stir fry for 1 min. ( Add more oil if needed. )
Then add the prawns together and stir fry for 1-2 mins. Remove from pan and set aside.
Drizzle 2 Tbsp of oil in a pan and saute the garlic and shallots for about 1 min till the nice smell come out. Then add the preserved radish, stir for 1 min.
Add the rice noodles. Pour the sauce in and stir fry with medium high heat for 1 min.
Then add the chicken, prawns and tofu and stir well for 1 min.
Then add the bean sprouts and chives. Mix well to combine all the ingredients and sauce together for 1-2 min.
Push noodles to one side of pan and drizzle a bit oil and fry the eggs. Then mix all together well.
Transfer to serving plate. Garnish with roasted crushed peanuts, roasted chilli flakes and fresh lime.
Super delicious Pad Thai is ready! Serve immediately!