Heat oil in a wok or large skillet over medium heat. Add egg; stir until barely set, about 30 seconds. Add garlic, radish, chili and Tofu, and cook for 2-3 minutes. Add noodles and cook for 2 minutes. Add tamarind water, fish sauce, and sugar, and stir-fry until sauce is mixed with noodles, about 1 minute. Stir in sprouts and scallions. Transfer to serving plate.
Garnish with cilantro and peanuts. Serve with lime wedges.