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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- 220 g jar tamarind puree (no seeds)
- 75 g soy or tamari sauce
- 75 g fish sauce
- 50 g 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.