I'm getting frustrated with my Oakland-Berkeley pad thai search. From what I read, it should include the following ingredients, few of which seem to be in any version I've had in recent years:
preserved radish or turnip (hua chai po)
shrimp paste in oil (gach tôm xao dau an or tôm nâu bún riêu)
shell-on dried shrimp (kung haeng)
Chinese garlic chives (gao choy)
How close can I get to that in the Bay Area? I'm about ready to give up and make it at home.