Sautee finely diced garlic and red onions in some peanut oil until fragrant then add diced salted radish, all 3 tablespoon each. Stir for one minute more.
Add 4 tablespoons of the tamarind sauce and toss. Taste and add more seasoning if needed.
Toss in cilantro, bean sprouts and garlic chives, at least a handfull of each.
Stir and toss a couple more times and turn off heat and mix half a cup of roughly chopped roasted peanuts for crunch. The pad thai is now ready to serve. Here are a couple of ways of serving it from one of the most popular street pad thai place in Bangkok.