Pad thai is available on street corners across Thailand, but if you live elsewhere, you will probably need to go to a restaurant to get your fix. Making it at home requires a lot of preparation, but it is not difficult.
Unlike many versions of pad thai, which have a red hue from ketchup, this one uses paprika. Use regular (or "sweet") paprika, not the hot or smoked type.
There are various types of Chiu Chow preserved radish, including sweet and salty (get the sweet version), and they come in large chunks or thin strips (buy the latter). It's very intense, and is usually used as a condiment, rather than a refreshing pickle side dish. If you can't get the Chiu Chow version, then substitute Japanese or Korean pickled radish (called takuan or danmuji, respectively), although the flavour of the pad thai will be different.
Look for the preserved radish, rice noodles (also called rice sticks) and tamarind pulp in shops that specialise in Southeast Asian and East Asian ingredients, and in well-stocked grocery stores.
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