Bring 3 cups of water to a boil in a pot.

Place 8 ounces of wide rice noodles in a large bowl.

Pour boiling water over the noodles and let them soak for about 20 minutes, until softened.

Drain the soaked rice noodles.

Heat 2 1/2 tablespoons of vegetable oil in a wok over medium heat.

Add 2 cloves of smashed garlic and 4 ounces of pork chop pieces to the wok.

Cook, stirring until the pork is no longer pink, about 5 minutes.

Add the soaked rice noodles, 1 cup of bean sprouts, 3 tablespoons of dried small shrimp, 2 1/2 tablespoons of palm sugar, 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, and 1 tablespoon of lime juice to the wok.

Stir continuously until the palm sugar has dissolved and the noodles are heated through, about 3-4 minutes.

Stir in 2 tablespoons of chopped salted radish (optional) until combined.

Lightly toss 1/4 cup of chopped unsalted roasted peanuts and the noodle mixture together.

Transfer the Pad Thai to a platter.

Garnish with 1/4 cup of chopped fresh cilantro.