Pad Thai

I've just had a major brainwave: "why don't I use my blog to talk about one of the things I love most in the world? FOOD!" So here is the first installment of my food blogging. Pad Thai. Apologies if I've spelled it wrong.
Along with Tom Yum Soup, (which I will discuss another time) Pad Thai is one of my absolute favourites when it comes to Thai Restaurants. The first point I have to make is on the quality of the noodles. Those lovely flat, oily-but not too oily noodles, which when made well provide only a tiny bit of resistance and seem to have a small bland flavour that accentuates the abundance of flavour in the stir-fry dish. Pad Thai is usually served with spices, beansprouts, chives, peanuts and a lemon wedge. All of these are on the side and have to be mixed with the main dish itself.
The main dish itself features those noodles, as well as beef, chicken or seafood. Other than that it's been cooked with garlic, class thai herbs and a sauce of some sort. I'm not a culinary expert so I don't quite know what's in the sauce but I would hazard a guess that soy sauce is part of it.
Unfortunately, I've had some bad times with this dish too. The main problem with it is probably adding too little ingredients so the poor customer is left with noodles like two pieces of beef and the sauce. The meat in the whole ensemble is a vital element and cannot be disregarded as such. Oh and for vegetarians, Pad Thai has tofu in it too, so if you want you could forgo the beef, I guess. Anyway, I also don't like Pad Thai when they overflavour it, and the flavours of the sauce are all you can taste, not that nice balanced, harmonious taste you should have.
I wish I had a recipe for it...though the major problem with that is my less than satisfactory cooking skills...