This is a picture of my second attempt at making Pad Thai. I can now say I’m able to make a legit Pad Thai. And this is a no ketchup Pad Thai. Adding ketchup to Pad Thai is blasphemy. Though the sauce was not as spicy as I wanted and not as sweet. It tasted more salty and sour so I guess I used too much fish sauce and tamarind. Definitely need to make adjustments during the sauce preparation. Didn’t have tofu or chicken so I ended up using more shrimp. I used small, thin noodles called banh pho or chantaboon. I prefer these noodles over the medium width noodles at most Thai restaurants in America. This Pad Thai reminds me of the one at MBK on the sixth floor. I love Thai food.