I love Pad Thai. Be it chicken, prawn, vegetarian. And what makes it special is not so much the noodles and the peanuts, but the sauce. That sauce is just delish! I have always defaulted to a purchased jar of Pad Thai paste in the past, but no more...the time has come! Here it is! Don't save it for just Pad Thai. think marinating anything, (including tofu, chicken, fish, prawns, heck, beef) as a salad dressing for those crunchy hot Asian style salads you know and love and hey it is not bad tossed through some hot Fresh Rice Noodles on their own. YUM. Consider yourself suitably warned. You may need to get more than one batch in the fridge. Just saying.
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Need
- 220 Grams jar tamarind puree (no seeds)
- 75 Grams soy or tamari sauce
- 75 Grams fish sauce
- 50 Grams water
- 1/2 lime, juice only
Do
- 1
Place all ingredients into the Thermomix bowl and cook 5 min/80°C/speed 1. Blend until smooth. Pour into a jar and keep refrigerated until use.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
