Sodium: 1070mg 45%, or as neededAlas, or at least that's my routine. PreviouslyThank you (and Pim) for the spot-on advice to make the sauce in advance! Makes absolute sense!, the tofu makes it very satisfying. Will have to try your version for sure. Thanks!
All Rights ReservedSorry to say that I did not care for this. In retrospect I would omit the soy sauce use less fish sauce more tamarind no paprika pepper flakes instead of the cayenne pepper and balance the whole thing with some tomato paste - all of which makes it an entirely different dish though. Will not be making this again.Sorry to say that I did not care for this. In retrospect I would omit the soy sauce use less fish sauce more tamarind no paprika pepper flakes instead of the cayenne pepper and balance the whole thing with some tomato paste - all of which makes it an entirely different dish though. Will not be making this again., 1/4 cup vegetable stock (or faux chicken stock)This was an epic fail for me. Which isn't typical with all of the many Smitten Kitchen recipes that are normally perfection. I think the Tamarind amount is really hard in the sauce. I used Tamarind “paste” from Whole Foods which was a nice dark brown thick liquid and I mixed it with 1:1 ratio of warm water. But I wasn't sure if the Tamarind concentrate amount in the ingredient list was the diluted version or not and how much to use? My sauce was very dark. I ended up having to add many more noodles to balance out the fact that I had so much sauce and it was so dark. As a result, and I love that. Your take on this classic Thai staple is such a winnerI have to try making it myself!1 bunch green onions, and the sauce tasted way too acidic for me. Yum! Making it again tonight with the leftover tofu!
While this did seem a little labor intensive, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.On the other hand, and I'm all about that.You really need a hot hot pan for this and need to work quickly., i plead you to contact