On Valentine's evening, the Roediger House dinnertime meal featured a new take on shrimp pad thai, with ideas to get me started from a recipe for Thai shrimp and noodles. I went an extra step and created my own paste from a block of tamarind pulp that I'd recently bought from the Asia Grocery, just down Peters Creek Parkway from the house. I still had some of that really good garlicky shrimp made earlier in the week and it was perfect with this bowl of goodness.
Adapted from "Thai Shrimp and Noodles," by Karen from Colorado. From GeniusKitchen.com.
Guidance for extracting Tamarind Paste from "Technique: How to Use Tamarind Pulp," by Emma Christensen of TheKitchn.com. [Published 20 July 2009]
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