Same procedure, but slightly different ingredient amounts to try to correct what went wrong last time.
1/2 package rice stick (M) noodles (Three Ladies Brand)
6 tablespoons fish sauce (Squid Brand)
2 tablespoon concentrate cooking tamarind (Por Kwan brand)
4 heaping tablespoons ground fresh chili paste (Huy Fong Foods brand)
3 scallions
handful mung bean sprouts
6 tablespoons sugar
1/4 of a small shallot
1 teaspoon minced garlic
1 package chicken
2 eggs
handful chopped peanuts
Results: Too much tamarind and fish sauce. Occasionally, the sour taste of the tamarind or salty fish taste will jump out of a noodle to suprise attack the tastebuds making the dish a little less appealing. Cooking went much better this time through, with nothing burning or sticking to the skillet, and cleanup wasn’t nearly as bad.
Lessons Learned:
1. Doubling the amount of tamarind and fish sauce was too much. Fish x4 and tamarind x1 is likely the next step. The chili paste will likely move to x3, with some support from my hot chili sauce (Huy Fong Foods Brand) that I’ve used on Iron Chef chicken for the past year or so.
2. The shallots taste so much better when they’re not burnt to a crisp on the bottom of the skillet.
3. Clean up as soon as finished. The tamarind/fish sauce smell likes to linger.
Rating: 0/5. While what I made was decent, Pei Wei takes this one while I continue to figure out the sauce ratio.
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