![]() These steps keep the water they release in the dish to a minimum and since zucchini noodles heat through in just a minute or two, they get added right at the end and they retain just a right amount of crunch so you don’t end up with soggy noodles. When I make this dish, I opt for lightly salting and sweating the zucchini noodles ahead of time and giving them a good squeeze to remove as much of the water as possible. From what I read, tamarind can vary wildly, so I take Mark Bittman’s advice and go light with 1 tablespoon and increase as needed, to get the taste I am seeking. It’s commonly found in the Asian section at larger supermarkets, definitely at Asian markets but you you can also just buy it online and a decent sized jar will make you several batches of homemade Pad Thai. Slightly sour, but a little pungent and pleasant, tamarind is easier to find than you might think. ![]() It’s not to be missed and it cannot be replicated. Pad Thai gets it’s classic flavor from the complex taste of tamarind. It’s not Pad Thai and it’s not even close to being as good. ![]() Here’s the thing, I know that the internet is loaded with Pad Thai recipes that leave out the tamarind paste in favor of an “easier” to find ingredient, like ketchup! PLEASE DON’T ADD KETCHUP TO YOUR PAD THAI. For such a unique, bold dish, it’s ready in under 30 minutes and this version is loaded with veggies, so you get everything you could want in need, in one dish. Similar to many classic stir-fry dishes, it’s ready in just mere moments and oftentimes, you will spend more time chopping and prepping than the cooking itself. Many years ago I discovered it’s beyond easy to whip up at home. I have, for as long as I can remember, always loved Pad Thai. Choose whatever protein you’d like, shrimp, chicken or tofu and definitely don’t skip on the tamarind – if you want the full experience. This Zucchini Noodle Pad Thai is a simple rendition of a very classic, traditional recipe, swapping rice noodles out for fresh zucchini noodles.
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