Everyone on this board gives such great advice to struggling cooks. I need some of your collective wisdom regarding pad thai.
When I make pad thai I usually boil the noodles for the specified time on the package--usually 4-5 minutes. I drain the noodles and toss them with 2 tbs. of peanut oil to keep them from clumping. This is a suggestion from one my cookbooks. I then go ahead with the stir-fry part of the recipe.
My frustration is that the noodles always clump into a big, tangled ball anyway and I have a heck of a time incorporating them into the rest of the ingredients. Is there some secret to dealing with the rice noodles so I don't end up with egg, scallion, and shrimp all over the floor?