Shrimp Pad Thai

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8 ounces flat Thai rice noodles

1/4 cup fish sauce

1/4 cup raw or turbinado sugar

1 to 2 tablespoons hot Asian chili sauce (sambal oelek or sriracha)

2 tablespoons fresh lime juice, plus lime wedges for garnish

1/4 cup vegetable oil

1 pound large shrimp, butterflied with the shells on

4 large cloves garlic, chopped

1 12-ounce package extra-firm tofu, cut into 1/2-inch cubes

6 radishes, cut into thin strips

4 scallions, halved lengthwise and cut into 1-inch pieces

1/2 cup roasted salted peanuts, coarsely chopped

2 cups bean sprouts

2 jalapeno peppers (red and green), seeded and thinly sliced into strips