I’ve used this recipe a couple of times now. Last time I used Amoy chilli noodles, the type that are supposed to be ‘straight to wok’ but it is better to put that type of noodle in a bowl and cover with boiling water to let them untangle without and get a bit softer. I also added some cooked beaten egg and tiger prawns when I had them to hand. I find it easier to cook the egg at least a little before adding, otherwise it gets lost in the mix during the stir-frying. The beansprouts can be (partly) replaced with other stirfry veg, although then the dish becomes more of a general stir-fry than a pad thai. I find that beansprouts do start smelling a bit unappetising after even a short time in the fridge so they are best used on the day of purchase.
The dish doesn’t need any salt; the fish, oyster and soy sauces are enough. For expedience it is useful to measure out all the ingredients before starting to cook and grouping all the ones that go in together into the same container to throw in all at once at the appropriate time. Also, it is important to check the best before dates on these packs of ‘ready to wok’ noodles as the oil coating them goes rancid eventually. It smells plastic-y and is very unpleasant.