Recipe instructions the route to this recipe started with a couple of requests for a "hot" version of pad Thai. Unfortunately for those that asked, whilst you can add anything you like to pad Thai -- including chilies -- the result is not authentic. It simply isn't done (which is not to say that Thais don't load their plates of pad Thai with prik phom and chilies in fish sauce or vinegar according to taste.
Nam pla prik Put two thirds of a cup of prik ki nu (finely sliced green birdseye or dynamite chilies) in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using. Prik dong Put two thirds of a cup of prik ki nu daeng (finely sliced red bird's eye or dynamite chilies) in a 1 pint jar, and fill with rice vinegar (any white vinegar will do, as will cider vinegar, if rice vinegar is unavailable). Prik siyu wan Put two thirds of a cup of prik chi fa (sliced red or green Thai jalapenos) in a 1 pint jar, and fill with sweet dark soy sauce. Kratiem dong Peel and slice two thirds of a cup of garlic, place it in the 1 pint jar, add 1 teaspoon of palm sugar, and one teaspoon of salt and half a teaspoon of MSG (optional but recommended) and topped up with rice vinegar. Khing ki mao Julienne two thirds of a cup of fresh ginger (into match stick sized pieces). Place in the 1 pint jar. Add half a cup of Mekong whiskey (Mekong is a whiskey made from Rice. If you can't find it or prefer something else, any spirits, even sherry, will do). Add half a cup of rice vinegar, and fill up the jar with fish sauce.
Now we'll progress to the pad mi itself. For this you will need a cup of noodles, half a cup of green veggies, half a cup of mild peppers such as prik chi fa (Thai jalapenos). If you want to try this but at a lower heat level, use the Thai chili called prik yiek, or a bell pepper. You also need one large egg (preferably a duck egg), some tamarind juice and sugar, and chilies, bai chi (coriander leaves) and a sliced cucumber for garnish. Method. Place the noodles in water to soak for about 15 minutes. Place two tablespoons of the liquor from each of the five condiments listed above, together with two tablespoons of tamarind juice, in a small saucepan and simmer to reduce it to half its volume. When this is done heat a wok, and stir a teaspoon of the fish sauce from the nam pla prik into the egg, and beat it lightly. Drain one tablespoon of the pickle from each of the five condiments. If you are using Italian pasta, boil it for half the normal cooking time. Add all the ingredients except the egg and the reduced sauce to the wok and stir fry until the noodles are just "toothy" in texture. Add the sauce, turn the heat to as high as possible, and when the sauce has come to a vigorous boil, gently drizzle the egg into the mix, which will cook it. Serve immediately, with the listed condiments, together with sugar and prik phom (powdered red chili), and decorate with the garnishes.