1. Heat the oil in a wok and gently stir-fry the garlic for 3-4 minutes until golden brown. Increase the heat, add the pork and fry for 6 minutes until cooked. Add the shrimp, dried shrimp, and pickled radish, and continue stir-frying for 1 minute. Add the bean curd, stir, reduce the heat and add the lemon juice, fish sauce, and sugar, stirring all the while for 3 minutes.

2. Add the noodles and stir the mixture thoroughly for 1-2 minutes. Push to one side and quickly add the beaten eggs. Once they begin the set, stir them, effectively scrambling them. Push to one side.

3. Place most of the beansprouts and a handful of crushed peanuts, green onions, and cilantro over the noodles. Stir these in with the scrambled eggs and noodles. Serve on a large plate with little mounds of beansprouts, peanuts, green onion, cilantro, chili flakes, and lemon wedges.