I made this last night, with chicken, and it tasted like what you'd get in a restaurant. So said my boyfriend and his roommate, anyway. I used peanut oil instead of vegetable oil, and did not use the tamarind pulp because I couldn't find it at Safeway. (The Asian + Hispanic foods aisle failed me!) Instead, I used lime pulp. Nor could I find chives, oddly enough, so I used green onions instead. I chopped the peanuts in a food processor, and added a little extra (1.75 cups instead of 1.5).
If you're a meat eater, I seriously advise the addition of chicken and/or shrimp. You can add these in the beginning stages (with the oil + garlic), and they'll make it a more filling dish. Remember to soften your noodles in SUPER HOT water for 25-30 minutes. Oh, and I think 1/2 cup is way too much oil. I love oil as much as the next person, but if you use enough to cover the bottom of the wok (1/4 cup or so), that should be plenty.
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