Place dried noodles in room temp water and cover for 30-40 minutes until soft enough and pliable enough to wrap around finger without breaking. Drain and set aside.
Or bring enough water to a boil to cover noodles. Place noodles in bowl and put heated water over noodles. Let stand for 3 minutes, drain and set aside.
In small bowl, stir together sugar, tamarind, fish sauce and chili flakes. If using palm sugar make sure to crush or grate the sugar to help it dissolve. Set aside.
Heat 3 tablespoons of oil in a flat bottom wok or large frying pan (non-stick), add noodles and stir fry for about 1 min making sure the noodles are soft and coated with the oil.
Add sauce mixture to pan, stir fry for additional minute to coat noodles with sauce.
Push noodles to one side of pan, add & heat remaining oil. Add shallot, garlic, radish, tofu and dried shrimp to open side of pan. Stir fry additional minute.
Add shrimp or protein to shallot mixture side of pan and cook until the shrimp or chicken is almost cooked through 1-2 minutes.
Clear center of pan and pour eggs in, stir the eggs similar to cooking scrambled eggs.
Once eggs are cooked and most of moisture from noodles has evaporated, stir everything together.
Just before removing pan from the heat, fold in half the sprouts, green onions or chives and/or cabbage. AS soon as the vegetables are mixed in remove from heat and plate.
Garnish with remaining sprouts, peanuts, cilantro and condiments as desired. Place lime wedges on plate to squeeze on noodles.
Serve immediately YUM