To make the sauce in a bowl combine sugar, gluten free tamari, fish sauce and tamarind sauce. Mix until sugar dissolves.

Over medium-high heat heat 2 tablespoons oil in a wok and stir fry tofu for 1 minute. Remove. Repeat with the raw shrimp.

Add 3 tablespoons oil to the wok and add garlic, shallot and dried shrimp. Stir fry until garlic is aromatic - 30 seconds.

To the wok add noodles and stock. Stir fry, making sure to flip the noodles over and rotate them around so they cook evenly. Remove.

Add 2 tablespoons oil to the wok and add eggs. Spread the eggs evenly over the wok by turning it side to side, without breaking them up. Wait for them to be half set and then add back the noodles, sauce, bean sprouts, pickled radish and tofu. Mix the eggs together with everything else gently, making sure not to scramble them up too much.

Remove from heat and add green onion. Mix until combined.

Serve garnished with bean sprouts, lime juice, peanuts and dried red pepper flakes.