RCE: Garlic and Sapphires: Sort of Thai Noodles!
Having said that, the dish was actually pretty good. The flavour was strong and tangy and following in the Thai tradition it really did have the sour, salty, sweet and hot elements; not to mention the umami from the fish sauce. But... I made it better.
Like Christine, I can hardly keep from improving a recipe when I just know it can be made better. The noodles can't be blamed, the sauce itself was fine BUT there wasn't a lot of umph to this dish. Adding some extra lime, cilantro leaves, little dried shrimps and some sliced red peppers seemed to really do the trick. Not only was the dish now edible but it was REALLY good and even more Sort of Thai.
I actually think that this recipe lets down the readers. After reading about all this fabulous food in the book and how much she loves this dish; one would be tempted to think that the simplicity of it all, the sheer brilliance would come forth. It doesn't. Add what you like to the wok and enjoy it - adherence to the recipe be damned.