Thursday, January 26, 2012

Mel's Amazing (& Amazingly Easy) Pad Thai Sauce

  • 1/2 cup Tamarind Juice*
  • 2-3 tablespoons Fish Sauce (to taste)
  • 2 tablespoons White Vinagar
  • 2 tablespoons brown sugar
  • 1/2 tsp Paprika (optional)
  • 2 tablespoons Vegetable Oil
  • 2 heaping teaspoons Thai Kitchen Red Curry Paste**

  1. Mix all ingredients in a bowl until well combined. 
  2. Pour over mostly cooked stir frying veggies. The rice noodles will soak up almost all the liquid, so don't worry about it being thin!

    *To make Tamarind juice: soak 2 tsp Tamarind Paste in half a cup of hot water. Let soak for 5 minutes. If your paste is like mine (it's hard and more like dried dates than a paste), you'll need to crush the paste against the side of the dish it's in to loosen it up/make a 'juice'. I also had to strain my 'juice' as it had big lumps in it, like the skin of whatever tamarind is, so if it's lumpy, strain it before you add it to the other ingredients!

    **I can never get the proportions or flavour quite right on my own, so I cheat with the pre-made paste. Thai Kitchen's paste is AMAZING. Can also try red chili sauce or a fresh minced red chilli, but you likely need to add more sugar to balance the tamarind paste.

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