This dish is one of my and my husband's favorites. We have this once a week, like spaghetti. Do you need more convincing on how wonderful this recipe is? ^_~
It looks difficult because of the many layers of flavor pad Thai has, but it actually isn't! It is actually simple and quick, if you follow the recipe. And don't worry about the ingredients-- below, I wrote some tips and alternatives if some of the ingredients are not available in your area.
Tips and tricks
If you don't have chili bean paste: Just use the best chili flakes or powder you have.
If you don't have aburaage: The thing with aburaage is, it absorbs some of the pad Thai sauce, giving you a burst of flavor when you bite into it. So if you don't have aburaage, deep fry tofu then use it the same way you'll use aburaage in the recipe. Or, just do what I did-- add more vegetables. It's delicious-- just less the burst of flavor.
A vegetarian for 12 years and a kitchen warrior since I moved in to Japan, my favorite battle has been winning over my husband's interestingly complicated taste buds.