One of my earliest experience with Thai food is probably Pad Thai, together with the other quintessential “must-orders” for anyone venturing into Thai cuisine, like Tom Yum Goong and Pineapple Fried Rice. Every street hawker does Pad Thai a bit differently from the other. Slight nuances in the ingredients used, the proportion of condiments, even down to the sequence of adding the ingredients, e.g. when to crack the egg etc. could alter the taste and texture of the dish completely. But they are all quite delicious. Well, most of them are at least. To date, this popular street food which brings together three important ingredients commonly used in Thai cooking, i.e. palm sugar, tamarind pulp and fish sauce, remains one of my favorites, being sweet, sour and savory all at the same time.