Ingredients
- 6-7 tamarind pods
- 1 cup hot water
Directions
- Shell the tamarind pods by cracking and peeling away the outer shell. Remove the veins (the stringy fibers running along the pulp).
- Place the shelled pulp in a bowl and cover with hot water. Let soak for 20-30 minutes until the pulp softens.
- Work the pulp with your fingers to break it apart and separate it from the seeds.
- Push the mixture through a fine mesh strainer into a clean bowl, pressing firmly with a spoon or spatula to extract as much paste as possible. Discard the seeds and fibers.
- Stir the strained paste until smooth. Add a splash of the soaking water if it's too thick.
Notes
- One batch is enough for one pad Thai
- Keeps in the fridge for up to 1 week, or freeze for up to 3 months
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