Pad Thai

Ingredients

• 5 ounces pad Thai rice noodles
• 3 tablespoons vegetable oil
• 1 large egg, room temperature
• 6 medium shrimp, peeled, deveined (optional)
• 2 tablespoons 1x½x⅛-inch slices pressed tofu (bean curd)
• 1 tablespoon sweet preserved shredded radish, rinsed, chopped into 1-inch 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
• 1½ tablespoons (or more) Thai fish sauce (nam pla)
• 1½ tablespoons simple syrup, preferably made with palm sugar
• 4 garlic chives, 2 cut into 1-inch pieces
• ½ teaspoon ground dried Thai chiles, divided
• 2 tablespoons crushed roasted, unsalted peanuts, divided
• 2 lime wedges

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