I have found that Phad Thai is a tricky thing. To get a truly authentic taste, it is necessary to use authentic ingredients. However, I, for one, don't usually have all of these ingredients on hand. So, I've been looking for a recipe that closely approximates the flavors without requiring all of the traditional ingredients. This recipe comes the closest of any that I've tried. It was too sweet (and I only used 1 c. of sugar to begin with!) and I add a bit more lemon juice to give it that tang. Also, don't be skimpy with the cayenne; it takes at least 1/4 t. or more to get the right heat. I will definitely make this dish again and I'll probably keep tweaking it. One last thing--this recipe makes an absolutely enormous amount of sauce! We barely used half of it. But, it's a good leftover, too. =)
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I have found that Phad Thai is a tricky thing. To get a truly authentic taste, it is...