Add all ingredients to a sauce pan over medium heat.
Whisk sauce until sugar has dissolved. You don't need to bring it to a boil. It just needs to be heated through so the sugar can dissolve.
Once sugar has dissolved, remove from heat, and place in a glass container until ready to use.
You won't be using all of this sauce. Once you've used what you need you can store it in the refrigerator. It will last for a really long time. You can also double the recipe so you always have Pad Thai sauce on hand!
Prepare noodles according to package. I prefer getting noodles in the refrigerated section because all you have to do is soak it in water for about 10-12 minutes.
Meanwhile, thinly slice chicken breast and season with fish sauce. Peel and devein shrimp. I like to keep the tails on.
Preheat a skillet or wok over medium heat with about 1 tablespoon of avocado oil.
Once heated add in the chicken breast and cook for 3-4 minutes or until cooked through. Remove and add the shrimp to the skillet. Cook on each side for 1-2 minutes. Remove from skillet and set aside.
Add more oil to the skillet then add the garlic, shallots, chopped dried shrimp, sweet preserved daikon radish, and extra firm tofu.
Stir fry for a few minutes or until garlic starts to get golden brown and shallots are translucent.
Next turn up the heat, add the noodles, the Pad Thai Sauce, and toss until everything is cooked.
Keep tossing until sauce is absorbed. If noodles are looking a little too dry you can add about 2-3 tablespoons of water to help it loosen up.
When noodles are done scoot everything to one side of the skillet.
Add more oil to the skillet and then crack the two eggs into the skillet.
Scramble until everything is mixed then place the noodles on top of the eggs.
Let it sit for a minute or two and then toss everything together until well combined.
Turn off the heat, toss in the bean sprouts, green onions, and crushed roasted peanuts.
Mix until well combined.
Serve immediately with lime wedges and chili flakes.