Don't have a pad kee Mao recipe, but I use this one as a starter for pad see ew.

I don't usually have dark soy sauce so I either make a substitute (in the notes of the recipe) or just add a little extra regular soy sauce. I don't have a wok, but I have a 12in cast iron skillet so I just make it in that, I'm sure other pans work too, you just don't get the same charring as you do with a wok. Now that I've made it a few times I don't really measure out the ingredients for the sauce, I just keep adding and mixing until I have a lot, and it is to my taste. I add Sambal and/or red pepper flakes to make the sauce a little spicy. I remember the first time I made it I made the original recipe and it needed more sauce, plus I just prefer extra sauce. My go to for protein/veggies is chicken thighs,onions, broccoli, bok choy, and egg. I think I normally do like 3chicken thighs, 0.5-1 sliced onion, 1-3 baby bok choy, and a few eggs. Also, when you pour the sauce in and you decide it's not enough it's super easy to just makes little more and add it into the pan

Sorry it's not super exact! My advice would be to try the recipe once as is (maybe do 1.5x the sauce though, unless you like a little less sauce), then the next time you make it just tweak the sauce until it's how you like it, and same for the proteins/veggies and how much of everything