I think that one of the reasons it is hard to make a good pad Thai at home is because there are so many variations on the recipe and most of them are trying to be “authentic” but restaurants are trying to be cheap and tasty. I have had pad thai from Vietnamese restaurants before and didn’t think it was very good, so it might also be a cultural version that you like versus the Thai versions. I like Thai fast food versions which tend to be very sweet and sour. In my attempts I have noticed that getting the correct balance of palm sugar, tamarind, and soy sauce is crucial to replicating the taste. Also getting the correct texture on the noodles is hard because it’s very easy to make them mushy. Using a lot of oil instead of liquid can help with this but it feels very unhealthy when you’re cooking at home. Restaurants don’t worry about that. Taking all this into consideration, then you have to practice it. Restaurants get a lot of practice. I’m not trying to discourage you, but just letting you know why you’re struggle is real
Agreed, this is a good starting point for attempting pad Thai at home. She does a good job in general explaining her process.