So, I hate to disappoint you, but the orange gooey mass of noodles that we call Pad Thai here in the U.S. is not true Pad Thai. Shocking, right? We sampled Pad Thai in almost every Thai city we visited (for about $1 on the street and seriously some of the best food you’ve ever had) and found it to be pretty consistent across the country. It is much milder in flavor than what we get here...mostly due to the fact that they don’t really use as much Tamarind in it, which is what makes ours orange.
The recipe is adapted from the one we received at Siam Rice Thai Cookery School in Chiang Mai, Thailand