![]() I love to add loads of thai basil and coriander and for a special taste, some tender shiso leaves. Now for the stir-fry noodles, the tangy flavor of the tamarind in combination with the nutty cashew butter is just so good! Some saltiness through the soy or fish sauce and a light sweetness coming from maple syrup make this sauce just perfect. ![]() So if you enjoy that sweet and tart flavor, try using it more often in dips, sauces and maybe even a yummy drink, with or without alcohol. So good! Oh and that’s also what gives Pad Thai it’s distinct taste. Oh yes, you read this right! There is a Mexican restaurant here in Munich that makes the most delicous tamarind margharitas!! Chris and I can’t get enough of them in the summer. One of my favorite uses is for magharitas. You can use tamarind in various sauces, spice pastes, chutneys or beverages. Translated the name means „the Indian date“ which comes from the fact that it actually resembles dates and it orginates from India. We eat it as it is or mixed with other fruits as fruit leather. ![]() Having Persian roots, I known tamarind since I was a child. This funky looking fruit is used a lot in Middle Eastern and Asian cuisine but rarely know in the West. But the best part - and that’s what makes it soooo super delicious – is the use of tamarind paste. Yay to me! What makes this dish different is the use of cashew butter and no egg since it’s vegan. And let me tell you, since Chris is a Pad Thai specialist, he not only approved it but called it as one of the best he’s had so far. My boyfriend looooves Pad Thai, so this is a very similar dish to it. Alright, so since you all know that I could eat Thai or Vietnamese food almost every day, I’m sharing a very simple yet satisfying dish with you, that I’m sure every one will love in your family as well.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |