|essie - my current favorite brand. I get it at Target.|
I used a recipe that I found online here. It turned out pretty delicious and tasted a lot like the restaurant versions I like, but I would change a few things next time. For my reference as well as yours:
- I made half of a 14 oz pack of noodles and it was a little light on the sauce. I would use extra fish sauce and tamarind and a second egg.
- I didn't reconstitute the tamarind paste (as recommended here), and it was very chunky. Break it down before adding it! A nice chop first might have helped break up the chunks too.
- I haven't made shrimp in ages and totally forgot to slit the shells and remove the veins. This made eating them annoying. However, it was hearty enough that I might leave the shrimp out next time.
- I found some turnips in chili that I used for "preserved turnips". They added a nice flavor but were a little chunky. I would finely chop these next time.
- I added some veggies (broccoli, carrots) and used pre-fried tofu, which I found at my local 99 Ranch, along with most other ingredients.
|I had my trusty photographer, Tim!|
|So, 99 Ranch has the world's largest carrots.|
|Confusion at the recipe. Asian food is not my forte.|
|That's actually only one egg. Twins!!|
|Hi Timmo!! You can see he skimped on the shrimp and veggies.|