Pad Thai SauceMake on Drop
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.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 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
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.