I call this the mother of all Pad Thai recipes. Basically because this is my mom's recipe. Really. Authentic. Thai. I rarely make this dish because my technique does not do it justice. And also because when she makes this dish, the recipe is fluid; changing each time she makes it, with a little more of this and a little less of that. This is just my observation from trying to keep up with her in the kitchen. It's really about the sauce and the noodles. From there, you can add any combination of things (including seafood or tofu), but the sum of all the add-ins is what makes this dish so delicious and different every time.

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