Place wok over medium-high heat until it is smoking hot. Add remaining 3 tablespoons of oil, then toss in garlic, shallots, shrimp, radishes, and crushed red pepper flakes; stir-fry for 30 seconds. Add drained noodles and 1/4 cup water to the wok, stirring and tossing quickly to separate the strands. Pour in fish sauce mixture and paprika, tossing well to coat the noodles and keep them from sticking. Stir-fry until noodles are tender and the sauce has thickened slightly, about 4 to 5 minutes.
Add cooked tofu and cook another 3 or 4 minutes, tossing to combine and warm the tofu through. Garnish with bean sprouts, green onions, chopped peanuts, and lime wedges. Serve immediately.
*Tamarind is a tropical seed pod that adds a lovely sour flavor to many Thai recipes. To make tamarind juice, mix 2 tablespoons of tamarind pulp with 4 tablespoons of boiling water; mash pulp and stir to combine and extract all of the flavor. Strain the tamarind juice before adding to your dish.
Thai Dinner Party
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