About this recipe: This is a classic Thai lunch dish that is found everywhere and, now, in your home.
I wanted to make this as a saucy dish to accompany rice, so I didn;t use noodles in this at all. I found This recipe to be bonkers. With the quanities of liquid ingredients given not only would you be drowning in sauce but also dying of salt intake. I realised this as I was reading the recipe and thought I would cut everything down by half. However, even when cutting that much it is still far too salty. I would suggest only using three tablespoons soy bean paste, one tablespoon of sweet soy, one tablespoon of light soy and about 200ml of chicken stock. I doubt you'd need the fish sauce. only use a large dash of white pepper too. I also added chopped fresh chilli when I started cooking, before adding the chicken nd I also added palm sugar to taste. I also put chopped veg in there instead of the kailan (peppers, mushroom and spring onion). It ened up being a very nice dish (though mine was still too salty as I coudlnt take it away once it was added!). If you want more salty then by all means add more paste etc but I would air on the side of caution! - 07 Jan 2015