Soak rice noodles in warm water until soft, then drain.

Mix tomato sauce, chili sauce, sugar, and tamarind sauce in equal parts to make the Pad Thai sauce.

Heat oil in a wok and fry tofu until lightly golden.

Add meat if using and cook until just done.

Push ingredients to the side and scramble the egg.

Add soaked noodles and about 2 tablespoons of the prepared sauce.

Stir-fry until noodles are coated and slightly caramelized.

Add preserved radish, bean sprouts, and chives.

Toss briefly, adjust seasoning, and serve immediately.