This soup—somewhere between a curry and a pho—gets its inspiration from Malaysian laksa. Fish sauce takes the place of the traditional shrimp paste, and jalapeños impart heat. There are many shapes and sizes of rice noodles, though the flat pad Thai variety does best in this broth.
This recipe was lacking in flavor even after I ramped it up. Not worth the effort at all.
This was very easy to make, and a huge hit with the family.
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