I made this recipe twice. The first time I made it turned out awful. The second time it was great. I believe there were two main issues with the first attempt I had. I couldn't find tamarind paste, only concentrate. When I searched online, I had found some posts saying you could use these interchangeably. I think this caused the sauce to be too thick. The second mistake was that I didn't soak the noodles long enough. The store I went to only had not flat rice noodles. I also soaked them in probably too cold of water. I tried to cook the noodles longer because they were so stiff, which combined with the thicker sauce just turned the noodles into a thick gummy mess.
The second attempt I used just over a tablespoon of tamarind concentrate and also soaked the flat noodles for the full hour in room temperature water. Everything else I followed to the dot and it turned out great.
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I made this recipe twice. The first time I made it turned out awful. The second time it was...