Usually I HATE the smell of the peanut oil fried eggs, but apparently there is a critical exception to this rule for menstruation. I seriously plucked like a whole fried egg out of the pile while I was frying the noodles. I guess it's also possible that the whole foods peanut oil is of a superior quality to what I usually would get to make this in champaign, meaning that it doesn't smell as odious when it is heated up. Probably actually I had it at a better temperature tonight too, because I was using a candy thermometer to prevent frying Disasters.
This batch turned out about perfect. I really like this recipe, and it responded well to the extra fish sauce ginger, and sambal I added tonight. God, I love pad thai! So many flavors! I would make this probably every weekend (or even every night) if it wasn't so labor intensive: it takes about 2 hours of standing over a hot wok. Very glad I came back to it tonight though!