I didn't have any ginger, or fish sauce and it was still delicious! Used green beans, regular onion, a cup of cilantro, a handful of micro-basil and 2 serrano chiles and a tsp of brown sugar and it was spicy delight! I will use ginger next time, but I have cooked with fice sauce before and I really feel this didn't need it. I served with brown coconut rice (cooked in half water, and the rest of the coconut milk from the sauce) and bean sprouts on the side. Great!

Made it with the suggestion of tamarind. Followed it nearly to the recipe except for using about 2 tablespoons of tamarind concentrate, 3 red thai chiles in addition to the sambal chili pepper sauce, and forgot to add the sugar. Added an extra egg, and used homemade chicken stock. I will def make again, and probably add tofu. Oh, you also don't have to measure the oil, just add enough to coat - it will not turn out greasy and will not be missed. Oh, I also found fresh rice noodles and so I just soaked them for about 5 min instead of 20. Perfection!