• Rice sticks (narrow rice noodles).
   
• Pad Thai sauce.
  
  You can make your own but to save time, I used a bought one.
  I used brand shown below.
  The defining ingredients are: sugar; shallots; preserved radish, peanuts; tamarind paste; garlic; fish sauce; chilli.
  
  
  
   
• Diced onions and garlic.
  I added extra even though the prepared Pad Thai sauce already includes them.
   
• 2 eggs for the noodles; 2 -3 eggs for making an egg omelette wrap for the noodles.
   
• Protein" Can be prawns or chicken, or something to your preference.
   
• Firm bean curd (taufu).
   
• Preserved sweet radish.
  This is used in authentic Pad Thai.
   
• Chilli flakes (optional).
   
• Garlic Chives (or Spring Onions if you prefer them to the latter).
   
• Bean Sprouts (if preferred).
   
• Condiments.
  
   

• Cut the firm taufu into small pieces or strips.
   
• Dice the preserved sweet radish in small pieces.
   
• Cut the Garlic Chives (or Spring Onions) to short lengths.
   
• Immerse the dry rice sticks in room temperature water and set aside.
   

Frying

• Heat up a wok and then oil it.
   
• Toss in the diced onions and fry until translucent.
   
• Add the diced garlic and fry momentarily.
   
• Add your protein to fry until almost cooked.
  Note: If you use prawns, you might want to remove them after cooking at this stage in order that they are not overdone. Return them later at the end of preparations.
   
• Add the diced preserved sweet radish.
   
• Add the Pad Thai sauce and continue frying.
  How much Pad Thai sauce to add is to your taste.
  Add a tablespoon at a time and then more as needed.
   
• If you want your dish spicy, you can add chilli flakes to the fry at this stage.
   
• Now toss in the rice sticks after draining them of most of the soaking water.
   
• Fry and observe the sticks become soft noodles as you fry.
  If they do not soften enough, add small amounts of water as you fry to help the noodles hydrate.
  Remember that Pad Thai is a dry dish and so do not add too much water and end up with a soggy result.
   
• Now you can push the noodles to one side of the wok and fry scramble the two eggs on the other side of the wok.
   
• When the eggs are mostly cooked, bring the noodles back over them and mix well.
   
• Taste test your cooking thus far and adjust with condiments as necessary.
   
• Now you can add the vegetables, Garlic Chives (or Spring Onions) and bean sprouts too if preferred.
   
• Fry until the vegetables are just wilted and then plate the completed Pad Thai.
  When done properly, you should have noodles which are dry (no sauce) with all the liquid absorbed into the rice sticks.
  
  You have just cooked Pad Thai!
   
• Optional: Map an egg omelette wrap for the noodles -
   
  • Beat 2 - 3 eggs.
     
  • Oil a pan on low to medium heat, pour the beaten eggs into it, and make it spread thinly.
     
  • When cooked, set aside for assembly with the Pad Thai when it is ready.
     
  • Wrap the Pad Thai with the omelette and cut an opening to display the noodles through the omelette.
     
• Serve with some crushed peanuts (unless allergic) over the noodles, and if available, provide a slice of lime or calamansi on the side.
  Garnishes can include Garlic Chives or Spring Onions, extra chilli flasks, and extra crushed peanuts.