Thai it You'll Like It Hot Curry Beef Noodle Bowls, Green Melon with Lime and Lemon Sorbet

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I thought this was delicious but I made some adjustments and would make some more. Left out shallots and didn't miss them. I never use fish sauce because I HATE it so I always sub soy sauce and that worked fine. We put it over jasmine rice and it was really soupy so next time I would try rice noodles or leave out 1 cup of stock. I didn't put in edamame (? and next time I'll put the scallions on top as a finisher - they got lost in the sauce. Also I may try some cilantro on top. I would say that you really have to get the Patak's, that's what made the flavor for me. Husband loved it and 10 year old ate it too after making a huge face when he saw the dish. Thanks Rach!!

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I saw the episode today and made the dish tonight. I thought the sauce was tasty but even though I followed the instructions and froze the flank steak and sliced against the grain the meet was super chewy. I also used the thai red curry and a long hot pepper but it was not spicy at all. I think the sauce had a lot of flavor and I will make it again with a few changes!

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Sorry Rachael but not one of your better dishes. Followed the recipe to a "T" but it was much too salty. Next time, if there is a next time, I'll cut back on the fish sauce and curry paste to cut down on the sodium and up the amount of vegetables.

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I just made this dish and am very pleased with it. I forgot the shallots but had all the other ingredients. I left out the hot pepper and the curry sauce was just enough. Very delicious and easy to make. Thanks Rachel Ray

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This dish was fantastic. But there were problems with the recipe. First of all Fish Sauce has between 1,000 and 1,300 milligrams of sodium in a tablespoon, an entire day’s sodium in just one dish. Secondly, one pound of pasta to serve 4 is way too much pasta. And, last but not least, two cups of chicken stock makes for a dry curry. Also, skip the shallots fried in ½ cup of oil, for crunchiness use bean sprouts instead.
So, here is how I changed the dish. I used KAME Fish Sauce, which has only 380 mg of sodium in a tablespoon. Then I followed the recipe, using only 1 TB of oil for sautéing. I used left over rotisserie chicken and 4 cups of chicken broth instead. Once everything was cooked, I drained the pasta and put it directly into the soup and let it cook for another two minutes so that the pasta picked up the flavors of the broth and added the juice of one lime. This was a delicious, fairly low sodium way to use up left over chicken.

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I didn't use the hot chile pepper and It was just enough spiciness for my taste. It came out very good!

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Made this using flat iron steak and it was sooooo good. Going to try it next with pork and then chicken. Can't wait. Thanks Rachel for the recipe.

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I made this dish twice, and I think it's great... the second time, I made it a little more authentic by serving with rice instead of spaghetti, omitting the edamame (I've *never* heard of edamame in a Thai dish.... and they weren't good anyway and putting in about 2x all the spices. You can also add coconut milk or, if you can't find it, shredded coconut worked well. It was really good! I think the TV version was watered down a bit to appeal to everyone, but it can be pumped up... for true Thai enthusiasts :

PS-- The fish oil only smelled like that b/c it wasn't mixed into anything yet. The flavor when it all comes togther is not fishy at all.

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I made this two nights ago but changed the meat to chicken then tried it again with Tofu that i marinated in basil and fish sauce then grilled on my panini grill and proceeded with the recipe as normal. it turned out so good that my neighbors wanted me to make a huge pot of this soup for a block party. it turned out fantabulous.

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I made this recipe the night after the show aired. I made two minor adjustments. I used steak tips sliced very thin and beef broth instead of chicken, because that is what iI had in my house. I thought this was delicious, my husband, who is very picky, and likes bland food, said he could eat it every night. I brought the left overs to work for lunch the next day, and several people cemmented on how good it smelled, and one person tasted it and demanded the recipe. I recently read the reviews, and can't see where people went wrong. The curry paste is actually Indian curry and not Thai red curry. Maybe that is the difference. Anyways Rachael, great recipe, great flavor, easy to make.