Last week I finally decided it was time for a new video, I had been postponing it since I came back from Costa Rica, and I’m leaving so soon I knew I had to do it ASAP.
So I had a couple of ideas in mind, and I still do for my next recipe videos. But the first one I knew I wanted to do was a Pad Thai! I saw this amazing tamarind pulp the other day at the local market that I knew I had to buy! I obviously thought about my super delish tamarind sauce I made last year and it was time for Round 2! That’s how I thought it was time for Pad Thai!
The recipe is extremely easy, you wont need many ingredients and you can make tons of things with the leftovers! Both Pad Thai and Tamarind Sauce can be used for many different things! I love versatility, don’t you?
Anyways, you just need to follow the instructions from the video and you’ll see how this is going to take you less than 10 min once you have your sauce ready.
Gastrawnomica’s Tamarind Pad Thai
1 – 1/2 cups Tamarind Sauce***
Zucchini & Jicama Pasta (can be all zucchini)
2-3 Tbsp dried coconut flakes, unsweetened
2 Tbsp finely chopped Red Onion
1 tsp jalapeño, finely chopped
2 Tbsp cilantro, finely chopped
1/4 of 1 nori sheet, in thin strips
Follow video instructions.
*** For this recipe there was a small variation in the sauce, instead of using fresh apple juice I used the same water from the soaked dates and added a small piece of ginger.
And also, with the leftovers, make amazing wraps to take with you anywhere! Either work, school, trips, picnics, whatever, they are super portable! Simple wrap them in a nori sheet and then in collard greens, add more tamarind sauce and you’re ready to go!
Talk to you soon! Have a lovely week!