—Soaked rice noodles in tepid water for 30 minutes
—Sauteed beautiful ILBS gulf shrimp (they smell like saffron—incredible)
—Fried the soaked noodles in peanut oil and added local baby Asian brassicas
—Added a mixture of strained tamarind pulp and water, palm sugar, fish sauce, and a little soy
—Finished with toasted peanuts and cilantro
Washed down with a bright, citrusy, 2010 CAI Kabinett by Immich-Batterberg. It's also all apples and petrol, but the brightness (almost sourness) is what's really incredible about the bottle. I will be ordering more.
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