With a large frying pan or wok over medium-high heat, wait till the pan is hot then add 2 Tbsp cooking oil. Twirl to cover entire bottom surface.
When oil is hot, stir in chopped onion. Keep stirring until they're soften.
Now add all the seafood or topping of choice. Stir and cook until they're 2/3 or half-way done. Quickly transfer to plate and set aside.
With the same wok, add a spoon of cooking oil.
When this oil is hot, stir in tofu, preserved radish. Saute for about 1-2 minutes.
Now add noodle sticks. Stir a few seconds then pour in the mixed pad thai (tamarind) sauce.
Keep stirring to prevent noodle from sticking together. Do this until all noodle sticks are cooked. Add water (two Tbsp at a time) if need.
Once all noodles are cooked, tuck them to a side, break 2 eggs onto empty area.
Wait a couple second until eggs cook through, then start mixing noodles and eggs.
Add back the half cooked topping, stir a couple minutes till they're almost cooked, now stir in some bean sprout, chive/scallion and a little bit of crushed peanut.
Stir to mix them good for 1 minutes.
Transfer to plates and serve with wedge of lime, extra fresh bean sprout and peanut sprinkling on top.