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Home Cooking

How much Tamicon tamarind paste in a pad thai recipe?

arielleeve | Mar 10, 201604:50 PM     14

So I attempted my first home cooked pad thai a few weeks back. I thought I had every essential "authentic" ingredient to nail it: preserved radish, dried shrimp, tamarind paste, fish sauce, palm sugar etc. However it didn't quite taste right and I think it may be because of the type/quantity of tamarind I used -- Tamicon brand (http://www.amazon.com/Tamicon-Tamarin...).

I didn't follow one specific recipe, sort of winged it based on a few recipes I found online which were all pretty similar but just had slightly different order of operations or proportions of ingredients. This one is probably the one I followed closest: http://www.thaifoodandtravel.com/reci... and it calls for more or less equal portions of fish sauce, tamarind paste, and palm sugar, as do many others. But I'm thinking that maybe the flavor in my final dish was somewhat off due to using too much tamarind concentrate (relative to other ingredients). Some recipes call for the blocks of pulp soaked in water and strained, others for tamarind "juice," so I wasn't sure how the Tamicon would compare in proportion the others.

Long story short, if using the Tamicon brand (or another similar thick, syrupy but pulp-free tamarind paste), how much do you think you need relative to fish sauce and palm sugar?

(I also returned recently from Thailand where I took a vegetarian cooking course and made delicious pad thai, but since it was vegetarian we didn't use dried shrimp or fish sauce, nor did we use tamarind since they were trying to dumb it down for American home cooks with difficulty accessing rare ingredients. So I have *some* experience in this but not with all the right supplies!)

Pad Thai Recipe
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