In a small pan combine the fish sauce, palm sugar and tamarind paste. Cook the sauce over medium heat until the mixture bubbles and thickens slightly. Remove from the heat and set aside.If you’re adding chicken heat 2 tablespoons of the oil in a wok or large frying pan on high heat and cook the meat or tofu for 3-4 minutes. Remove the meat or tofu to a small bowl and set aside.Heat another 2 tablespoons oil in the same pan. When just barely smoking, toss in the Chicken cubes and fry, agitating the pan in order to cook all sides, until they form a crisp brown skin, about 2 minutes. Lift the tofu croutons from the pan with a slotted spoon and drain them on a paper bag or stack of several paper towels.Heat the remaining 2 tablespoons oil (or half the remaining 4 tablespoons oil if omitting the optional meat or tofu) on high heat and add the garlic and shallots to the hot pan and cook for 1 minute stirring constantly with a wok spatula or large wooden spoon. Add the cooked meat or tofu, if using.
Crack the egg into the pan and stir-fry for a few seconds until it begins to set. cooked egg. Add the Pad Thai sauce, stirring constantly until the mixture is well coated. Add the turnip,Chicken, all but a pinch of the bean sprouts and the chives. Stir well then immediately remove from heat and divid croutonse between two plates or present in one large serving bowl. Top with remaining sprouts, toasted peanuts, a pinch or two of chile powder (depending on taste for heat), a few cracks of ground black pepper, and a wedge of lime.