A few words of caution about this recipe. We have attempted it twice. I may attempt it a 3rd time, but with significant changes. 1) Fish sauce comes in a wide variety. Don't use the green sewer sludge variety, or you'll be opening windows and apoligizing to neighbors for days. 2) Fish sauce is extremely salty. As the man who runs the local Asian emporium told us, you should never need to use more than a teaspoon - probably a half-teaspoon. Granted, he is from the Phillipines, but he has a valid point. Fish sauce is salty, salty, salty, and ... well, fishy. 3) The proportions, for us, resulted in a very soupy mixture. That may be because we chose to use Sharitaki noodles (zero calories) but if we make this again, we will reduce the vinegar/sauce mixture and double the noodles. Lastly, I'm not sure how many of you keep "palm sugar" on hand. We couldn't find it in any store, so we used light brown sugar. The sweet, salty (although too much with this recipe) and spicy combination was good. Makes us want to search for other Thai recipes.
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A few words of caution about this recipe. We have attempted it twice. I may attempt it a 3rd...