How is Tamarind Sauce used in Thai cooking?

Tamarind sauce is the strained, ready-to-use form of tamarind pulp, and it's the sour soul of dishes like Pad Thai and som tam. You take ripe brown pods, peel them, lift the pulp off the seeds, then soak it in warm water for fifteen or twenty minutes and mash it with a fork until it thickens into a tangy paste. That balance of sweet and sour is exactly what Thai cooking is built on. We make it fresh and keep it on hand, adjusting how much water to control the thickness.

Can I cook with Tamarind Sauce in a Chiang Mai cooking class?

Yes - we use Tamarind Sauce in our hands-on classes. Explore them on our Cooking Classes page.

Tamarind Sauce - Thai Pantry Essentials | Thai Akha Kitchen

Tamarind sauce is the strained, ready-to-use form of tamarind pulp, and it's the sour soul of dishes like Pad Thai and som tam. You take ripe brown pods,…

Tamarind Sauce - Thai Pantry Essentials | Thai Akha Kitchen Tamarind sauce is the strained, ready-to-use form of tamarind pulp, and it's the sour soul of dishes like Pad Thai and som tam. You take ripe brown pods,…