I tend to go on mega-kicks when it comes to Asian food, and I think I'm on the brink of another one. After making Panang Chicken Curry last week, I wanted more. I've been meaning to make Pad Thai for ages, but the ingredient list is often daunting when trying to create an authentic flavor. This recipe produced a really fantastic restaurant-like result with relatively few ingredients. I made mine with shrimp rather than chicken, but you can use any meat you'd like, or go cheap and veggie-friendly with no meat at all.