This is not at all authentic. Firstly, you must use palm suger in place of white suger. Secondly, a 1:1 ratio of fish sauce and lime juice should be added right after the noodles are added to the wok. Chopped, fried garlic and "prik kee neuw" (thai hot peppers) give pad thai that hot flavor, which is incidently a western convention applied to this dish.

Reviewed On: Oct. 19, 2002