Travelling around Thailand for a couple of weeks meant I was eating out once or twice a day. In the beginning, I really liked Pad Thai but, being a vegetarian, it was often all I could
have and it was often rather boring being thin on ingredients. I've now developed a new and improved version of Pad Thai - the rice noodles, spice, lime juice and ground nuts are there but now there are many more vegetables, (broccoli, mushrooms, sliced chestnuts, sprouted sunflower seeds, spinach, garlic and onions and, occasionally because it's not so good for us, some tofu. The Pad Thai I had was also rather on the watery side so I make a thicker and stronger sauce (lime juice, spicy paste, soy sauce and a spoonful of peanut butter). Important is to put the rice noodles in the wok toward the end so they don't get soggy.