Savory Thai Noodles With Seared Brussels Sprouts

Delicious, plenty of sauce for extra noodles. Tamarind concentrate was not available; Google search suggested lime juice which worked very well.

This is unique and delicious. As made it was overly sweet, but next time I will cut the brown sugar by at least 1/3. Other wise easy steps and tasty.

Despite the fact that I halved the sugar per suggestions here, I found this cloyingly sweet. Perhaps eliminate the sugar altogether?

This was wonderful. I crumbled up half a block of tofu and pan-friend until dry, it bulked the dish up a little and soaked up the extra sauce beautifully. Just the right amount of brown sugar is called for if using tamarind concentrate, I could see it needing a bit less sugar if made with lime juice.

Wow! Amazing! A bit of a mess on my first try since I haven't worked with tamarind concentrate -- a bit sticky and it got all over the place! But what flavor. I used Roland rice vermicelli and the 8.8 oz bag seemed like too much after I cooked it so didn't put it all in. (Saved to throw in some soup.) Squeezed the lime right in at the end. This was enough for three hungry adults and leftovers. Big hit!

I subbed lime for tamarind. This was better than the episode of RHONY when Kelly Bensimmon has a psychotic break on a yacht.

First time didn’t have tamarind so used a bit of gochujong. Also learned to add much more veggies - carrots, julienned peppers, mushrooms. Added tofu on top as well to give some protein. Make sure you check whether you’ve got tamarind paste vs tamarind concentrate!

I also cut back on the sugar and found 8 oz of noodles to be too much; I held back about half the cooked noodles for another use. Next time, I will add carrots or red pepper for color and textural contrast. I didn't have sprouts, so the dish seemed to need something more. Even so, my 12-inch frying pan was overflowing. The dish is very good and might work just as well with cabbage in place of the sprouts. I'm thinking of adding shredded chicken to the leftovers.

We loved this dish, but thought next time we will use more vegetables because of the generous amount of sauce recipe makes. Also, we might up the amount of tamarind concentrate and lower the amount of sugar.

Really interesting and tasty. Overly sweet, should be easily adjusted by decreasing brown sugar by 1/3 to 1/2. I only had half the required amount of miso, so not sure if that affected it. I used a 14 oz box of rice noodles and it was perfect to the amount of sauce.

Have learned my lesson with tamarind on other recipes. I used about 2 tablespoons of tamarind paste, didn’t have tamarind sauce. That was plenty for my family! Thanks to the other reviewers only used a couple tablespoons of sugar. Reduced the tomato paste to a about a tablespoon and added chili crisp from Momofuko. Also added a pinch of chili flakes to the Brussels sprouts.

Very good and very easy. Subbed lime juice for the tamarind.

I can’t figure out why you are proposing Brussels sprouts at this time of year.

I made this last night. Very satisfying and will make again. I made a few adaptations based on what was in my pantry. I used Napa cabbage instead of Brussels Sprouts, and added grated carrot. Plus Gochujang Korean chili paste and added a tablespoon of crunchy peanut butter! I added a ton of fresh basil to the cilantro and it was delicious. I would add a few more veggies next time, but there will definitely be a next time!

I swapped out rice noodles for Chinese wheat noodles and it was fantastic. Also used 1 Tbsp of lime juice + 1 Tbsp fish sauce instead of tamarind concentrate. Next time I plan to double the brussel sprouts, and halve the sauce. Overall it was really good. I loved how the taste of coconut oil really shone through this, and using a whole bundle of cilantro was delicious.