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1
In a large bowl cover rice noodles with cold water and soak 30 minutes, or until softened.
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2
Drain noodles.
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3
While noodles are soaking, wrap tofu in paper towels and put a heavy weight, such as a skillet, on top.
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4
Let tofu stand 30 minutes to press out any excess liquid.
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5
In a small bowl combine tamarind and 1/4 cup hot water and let stand, stirring occasionally, 20 minutes.
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6
Strain tamarind mixture through a fine sieve into another bowl, pressing hard on solids and scraping bottom of sieve, and discard solids.
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7
Stir in brown sugar until dissolved.
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8
Cut tofu into 1/2-inch dice.
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9
Put cornstarch and half of egg in separate bowls.
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10
In a heavy saucepan at least 4 inches deep heat 2 1/2 cups oil (about 1 inch) over moderately high heat to 360F.
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11
on a deep-fat thermometer.
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12
Dredge a small batch of tofu in cornstarch, shaking off excess, and dip in egg, letting excess drip off.
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13
Carefully drop coated tofu, 1 piece at a time, into hot oil and fry until golden.
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14
Transfer tofu with a slotted spoon as fried to paper towels to drain.
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15
Coat and fry remaining tofu in the same manner.
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16
In a 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and stir-fry garlic until fragrant, about a few seconds.
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17
Add shrimp, radish, and fried tofu and stir-fry 3 minutes.
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18
Add remaining egg and stir-fry until egg sets.
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19
Add noodles, tamarind mixture, remaining 2 tablespoons oil, and fish sauce, tossing.
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20
Cook mixture, stirring, until noodles are al dente and most of cooking liquid is absorbed, about 5 minutes.
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21
Add bean sprouts, chives, and red pepper flakes, tossing to combine well.
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22
Mound noodles on a serving plate and sprinkle with peanuts and chives.
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23
Arrange bean sprouts and lime wedges around noodles.
