Prepared the sauce and noodles/veggies/egg/tofu separately for easy freezing (rescaled recipe to 4 servings). Sauce: Combined all sauce ingredients including brown sugar (instead of white), rice vinegar (instead of white), fish & soy sauce (instead of just soy), tamarind soup base paste (could not find pulp), garlic, salt, peanut butter (about 1-1/2 tbsp), fresh daikon (about 1-1/2 tbsp), fresh red chili finely chopped (instead of paprika), and juice of 1/2 lime in a sauce pan. Brought to a boil and simmered until sauce was homogeneous. Divided sauce into ice cube tray and froze. Noodles/veggies: Cooked noodles according to package directions and divided into individual portions and put in freezer bags. Cooked egg and tofu, added to divided noodles. Added portions of sliced carrot, strips of red bell pepper, and bean sprouts to the freezer bags. Added one sauce cube to each bag. To serve: ground peanuts, fresh cilantro leaves (instead of chives), fresh chopped daikon, lime wedge. Next time: Will use fried tofu and make 1.5 times more sauce. Yummy!
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Prepared the sauce and noodles/veggies/egg/tofu separately for easy freezing (rescaled recipe...