To prepare, soak the pasta in tap water for 2 hours. Drain. Simmer palm and white sugar with tamarind water and fish sauce for 1 to 2 minutes. Chop most of the chives into 2 cm pieces, chop a few stems into 5 cm pieces and save for garnish.
Heat oil over medium heat in wok until hot and brown shallots until fragrant and beginning to take color. Crack in egg, reduce heat and stir through. Stir in tofu, dried scampi and radish, then add noodles. Turn heat up and stir-fry for about 1 minute until noodles begin to take on a little color.
Add prepared sauce and a pinch of chili seasoning, then simmer on low heat for another 30 to 60 seconds, pouring in a little more oil if needed. Finally, add just about all the bean sprouts, as well as the chives, and steam for 30 seconds until they collapse.
Now taste the dish, the noodles should taste sweet, sour and salty.
Pile the Pat Thai onto a plate and embellish with the remaining chives and bean sprouts. Around the edge of the plate, arrange the crushed roasted peanut kernels, a slice of lime and the roasted chili spice. Bring the Pat Thai to the table.
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