I have made this dish 4 or 5 times since I discovered it through an email from Food & Wine. As long as you have the mise en place done, the cooking moves along very quickly. The sauce, instead of tamarind, consists of brown sugar, fish sauce, and lime juice. How much of each is a personal preference. Since I do not like things sweet, I cut down on the brown sugar. We used shredded peapods and carrots for some extra vegetables and rice noodles were the starch.