Green garlic, asparagus, and peas brighten this classic Thai street dish with springtime flavors. Out of season, you can substitute scallions for the green garlic.
In a large bowl, cover the noodles with warm tap water and let stand until soft, about 20 minutes. Pour the noodles into a colander and let drain while you prepare the rest of the dish.Meanwhile, in a small saucepan, combine the brown sugar with the fish sauce, vinegar, and tamarind paste. Bring to a simmer over medium-low, and cook, stirring, until the sugar dissolves, 2 to 3 minutes. Remove the sauce from the heat, and stir in chile flakes.
In a large wok or skillet, heat the oil over medium-high. Add both garlics, and cook until fragrant, 1 to 2 minutes. Pour in the eggs, and then stir to scramble them until nearly cooked, 2 minutes. Stir in the asparagus and peas, and cook, stirring, for 1 minute. Add the drained noodles and reserved sauce, and cook, tossing, until the liquid has been absorbed, 2 to 3 minutes.Transfer to a large platter and sprinkle the peanuts, cilantro, and radishes over the top.
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