Prepare all the ingredients before you start cooking. This is important.
Make the sauce by mixing together all the ingredients with 3 to 4 tablespoons water until smooth. It should be thick but pourable.
Heat the cooking oil in a wok or frying pan.
Saute the chopped shallot, garlic, chili and pickled daikon until aromatic.
Toss in the tofu and dried shrimps. Cook, stirring, just until heated through.
Turn up the heat and add the drained rice noodles.
Pour in the sauce.
Toss the noodles to distribute the sauce evenly.
Pour in a quarter cup of water (if you skip this, the noodles will be too chewy) and keep tossing the noodles until the liquid has been soaked up.
Push the noodles to the edges of the pan to make a well in the center.
Crack the eggs directly into the well.
Stir the eggs in a circular motion to scramble lightly. When the eggs are partially set, slowly gather the noodles to incorporate the eggs.
Finally, add the scallions, bean sprouts and cooked chicken. Toss just until everything is heated through.
Serve the chicken pad Thai immediately with lime or lemon wedges on the side.