I have a long standing obsession with pad thai so whenever I go to a new Thai place, I always order their shrimp pad thai. Over the years I have eaten very good pad thai (Song and Joya in New York) and very bad pad thai (too numerous to mention). So when I found what looked to be a super authentic pad thai recipe on userealbutter, I just had to try it. So the good thing about the recipe is the technique is solid. My first attempt was sort of a disaster, but after I switched to a large enough pot and got the hang of timing everything, it's a breeze to make up. The problem is it doesn't really taste like the pad thai I like! I'm not entirely sure what's missing. More fish sauce? More sugar? I found another version from Cook's Illustrated so I will be giving that a go one of these days. The elements I will definitely be keeping from this recipe though, is to have a batch of sauce made up in advance and to cook small servings at a time. Makes a huge difference. What I would change is the egg. When I tried to cook the egg in the same pan with the noodles, it never turned out well (maybe because my pan is not non-stick), so I have much better results when I cook up the egg in a separate pan, cut it into pieces and then sort of add it with everything else in the end.
You can find the recipe and tutorial here.