I can't share our entire recipe, since I'd likely be murdered in my sleep. I can however give you a few tips to ensure your pad thai is tasty. One thing to keep in mind is that every Pad Thai is almost always different. Every Thai restaurant claims theirs is the best. A lot of Thai restaurants add red food coloring and vinegar to it, those are usually the bad ones. Bean sprouts should be fresh and not overwhelmingly numbered in the dish. I never understood why some restaurants mound up the sprouts. In our experience noodles are cheaper than sprouts...maybe they used canned. The most important part of Pad Thai is the base you use.
I recommend the Por Kwan brand of pad thai sauce
The noodles are also important. We use a few different brands. Usually the more simple the lable the better the noodle..lol. The best ones are typical in plain clear packages written in Vietnamese and Thai. Most asian groceries have couple good brands. Avoid any name brand with expensive packaging that you might find at a regular grocery.
Keep in mind also is Pad Thai is supposed to be a little sweet. So add some ground peanuts and a few pinches of sugar. Enjoy! If you decide to make some, leave me a comment and send me some pictures to let me know how it turned out.