Soak 115g of dried rice noodles in room-temperature water for at least 1 hour, until completely pliable. Drain.
Warm 35g of chopped palm sugar with 3 tablespoons of water until dissolved. Stir in 3 tablespoons of Thai tamarind paste and 2 tablespoons of fish sauce.
Measure 3 tablespoons of vegetable oil. Heat a little in a wok over high heat and sear 10 medium shrimp, peeled, until cooked. Remove, reduce the heat to medium, and add a little more oil.
Sauté 3 minced garlic cloves, ¼ cup of chopped shallots, 85g of diced pressed tofu, 2 tablespoons of dried shrimp, and 3 tablespoons of chopped sweet preserved radish until the garlic turns golden.
Turn the heat to high. Add the noodles and sauce and toss until the sauce is absorbed.
Push the noodles aside, add a little oil and 2 eggs, and break the yolks. Lay the noodles on top for 30 seconds, then toss to mix. Return the shrimp and their juices.
Add 2½ cups of bean sprouts, 70g of garlic chives in short lengths, and half of ¼ cup of chopped roasted peanuts. Turn off the heat and toss. Serve with the rest of the peanuts and 1 lime, in wedges.
