Stir-Fried Rice Noodles with Asparagus and Eggs, page 44
3 stars and Pia ate three helpings (after some complaining about it tasting “icky”)
The mediocre rating might not be entirely fair as I was missing one key ingredient, tamarind pulp, which was supposed to make the noodles sweet, spicy and sour (and not entirely fair as we had company over and we ate every last bit of the meal, so it’s not like it was bad). It is somewhat surprising that we didn’t have tamarind pulp on hand as I think we have every other Thai sauce and seasoning possible. In the future I might revisit this recipe if I stumble upon tamarind pulp at our Thai-Asian Market.