Place a large saucepan over medium-high heat. Add the stock, garlic, ginger, soy sauce, less salt soy sauce and fish sauce. Bring to a boil then reduce heat to simmer
Add the radish and carrots and cook until just tender (for about 7 minutes)
Add the tomatoes, lime juice, snap peas and seafood and cook for a further 5 minutes or until seafood is cooked through. Be careful not to overcook. Remove from heat and add the mint leaves
To serve, place cooked rice noodles in a shallow bowl and top with the hot pot mix. Serve immediately with extra soy sauce, mint leaves and shoots
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