I've been battling trying to get a good pad Thai sauce for weeks now and it always turns out too watery and weak-tasting. I also can't handle the smell of fish sauce most days and have to be in a very specific mood to be willing to use it.
I get tamarind in those soft bricks and was wondering if instead of straining them to get all the seeds and veins out, can I just purée it with water? Maybe even just using a brick and mortar with water? I find that taking all of the solids out ends up reducing the brick to so much less edible stuff than you would first estimate.
I figure if I can blend the tamarind (seeds and all) with water and end up with a pasta sauce type of consistency, it might work out better for me. I'd imagine that as long as I add palm sugar and lime juice,I should get a good taste out of it. What do you think? I'm just looking for any tips. I hate watery pad Thai sauces.
Updated 1 year ago | 6
Updated 10 months ago | 9
Updated 11 days ago | 2
Updated 3 months ago | 4
Updated 27 days ago | 2