Master Pad Thai Blender Sauce
Ingredients
Instructions
Measure the tamarind paste, place in a medium sized bowl. Add boiling water and let stand 5 minutes.
Add tamarind mixture to the carafe of a blender.
(See below if using tamarind pulp*.)
Add the remaining ingredients to the carafe and blend on low to high speed until very smooth, about 1 minute.
Do not strain.
Will keep in a sterile glass jar in the refrigerator for up to 2 weeks.
Types of Tamarind*:
Tamarind is sold in specialty stores in blocks, a product of Thailand with a lovely sour-note.
Tamarind Pulp contains seeds. Add the pulp to a medium sized bowl, add 1/2 cup boiling water to cover. Let stand 5 minutes. Strain the liquid, picking the seeds from your strainer and pushing as much pulp through it as you can manage.
Tamarind Paste is tamarind pulp with the seeds and fibers removed. No need to strain. (I used this one in the recipe.)
To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!