1. Soak 60g of rice stick noodles in water until softened, drain and set aside.
2. Heat up vegetable oil in a wok on a medium heat. Add 1 tbsp of chopped red shallots, 1 tbsp chopped sweet preserved radish, 3 tbsp of sliced firm tofu and stir together until fragrant, then add 4 prawns, rice stick noodles and ¼ cup of water, stir fry until noodles are soft.
3. Add 1 sachet of Pad Thai Seasoning and stir together. Add 1 beaten egg and stir until cooked. Then add beansprouts, Chinese chives and stir together again. Turn off a heat and place Pad Thai noodles on a plate. Serve accompanied with seasoning, peanuts, lime and vegetable such as beansprouts, Chinese chives, banana blossom, Asiatic pennywort leaves, etc.