Spicy Tamarind Noodles with Radish Sprouts

February 5, 2008
Spicy Tamarind Noodles with Radish Sprouts
Spicy Tamarind Noodles with Radish Sprouts
Fascinating food. Some foods are just more fascinating than others. Take tamarind for example. Tamarind has got to be one of the most fascinating fruits to work with. Brown pods with a thin crisp shell, hiding a sticky pulpy fruit embedded with fibers and seeds the color of polished coconut shell. I sure wish I had a picture right about now (doh). I've had it in candy and agua de tamarindo, but have never prepared it from its raw state. I picked up a box of fresh tamarind from a recent trip to Ranch 99. Let's try something new. Keep the kitchen exciting.
I admit that they did sit in the refrigerator a few days before I could get motivated. A little Google research revealed that tamarind was one of the flavoring elements of Pad Thai and that it was a common ingredient in Asian and Latin American cooking. I see, I see.  I did not know that. I also learned that I would have to somehow separate the fibers and seeds from the pulp. This is nothing like pitting plums. With a little help from the internet, I learned that the best way to extract the pulp would be to boil the deshelled pods with a bit of water. The heat and water would liquefy the pulp, coaxing the seed and fibers away. After this step, I pushed the mixture through my trusty tamis to separate the tamarind paste. I had a nice little jar of fresh tamarind paste ready to be used.
Naturally, my first experiment was a version of Pad Thai (a very bastardized version). I didn't have any of the iconic fish sauce so I subbed in a little soy sauce, a spoonful of crunchy peanut butter, a dollop of oyster sauce, some sambal and a squirt of ketchup. That's right. You'd be surprised at how the sugar in the ketchup balances out the tang of the tamarind perfectly. Now you see why I call this dish a bastardized Pad Thai? :) I sauted some yu choy, shitake mushrooms and carrots for the vegetable element of the dish. I also fried up a few tofu rectangles for the protein. To finish it off, I served it with radish sprouts and lime wedges. Very tasty, but in the end I renamed the dish "Spicy Tamarind Noodles". Maybe I should have been cliche and called it "everything but the kitchen sink noodles". Pad thai would just be straight misleading.

Coming soon:
Get excited… one more post coming up about tamarinds!!! And this one is a dessert!

4 Comments

  • sutherland

    05 Feb 2008 09:02 pm

    [this is good] As always, an applaud is needed! This dish looks simply fantastic despite my previous troublesome food relationship with Tamarind.

    Reply

  • lorelai

    06 Feb 2008 12:02 am

    What a BEAUTIFUL macro shot of your, um, “bastardized” pad thai, haha! I can’t stop admiring it. I wish I could cook as well as I eat. 😛 Oh and thank you for adding me to your neighborhood! 😀

    Reply

  • Singing Horse

    06 Feb 2008 01:02 am

    [this is good] Wow, it’s a very wonderful photo!  The food-styling is simply perfect.

    Reply

  • Purplesque

    06 Feb 2008 04:02 pm

    [this is good] What a gorgeous picture. The recipe sounds delicious. Tamarind is extensively used in Indian cooking, and while fresh is best, you can get a jar of tamarind paste (Tamicon brand) in any Indian store. Its a good staple to have in the pantry.

    Reply

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