Before you start cooking, drain the rice noodles. Line up your ingredients in order of use, remembering to add only half of everything because Pad Thai must be cooked in smaller batches.
Heat a wok over high heat. When the wok starts to smoke, add the peanut oil. Begin by cooking the tofu until it just starts to turn golden. Next, add the garlic and cook for a few seconds. Then add about 2 handfuls of the noodles and toss for about 30 seconds to coat them in the oil.
Add about three quarters of the stock. Once the stock reduces down, test a noodle to see if it’s cooked. Add more stock if the noodles are still a bit too firm. Move the noodles aside and drizzle the side of the wok with a bit more oil. Add the egg and let set for about 10 seconds. Scramble it slightly then fold it into the noodles.
Move the noodles aside once again, add a touch more oil, and then add the prawns. Let them cook for a minute or so, flipping them over so they cook on both sides. Once they look cooked on the outside, stir everything together. Immediately turn off the heat and add about 4 tablespoons of the sauce.
Sprinkle with some of the dried shrimp, pickled radish, a few peanuts and toss. Just before serving, add the green onions, a few handfuls of bean sprouts and fold everything together.
To finish, garnish with some of the peanuts and a squeeze of fresh lime. You can also add some fresh cilantro if you like. Serve.