Pad Thai Broth with Bean Sprouts

by Sarah on January 23, 2015 · 0 comments

So the uncorking*–after a period of time in back-of-the-cabinet confinement that I don’t care to disclose at this juncture--of my tamarind concentrate has led to a massive fixation on the sour sweet flavor, and, consequently, all foods even anywhere approaching the classification of Asian.

*There was no actual cork.IMG_5908 (1280x853)

(Yes, I was responsible for the dinner choice during The Bachelor last week.)IMG_20150114_195813

There was the Tamarind Glazed Mahi Mahi inspired by this recipealthough I used it as a marinade because once I made the actual glaze it was a bit of a salt bombIMG_20150111_194028

–accompanied by the Health magazine recipe for Roasted Vegetables in Miso Vinaigrette (To which I wanted to add tamarind , but restrained myself. This time.)IMG_20150116_194445

And, of course, the shredded local brussels sprouts in an ginger orange tamarind broth that turned out even better than I guessed.*

*And without the normal GI issues of eating a similarly massive quantity of actual sprouts. Just saying.IMG_20150115_175958

Then, my many googling attempts led me to the realization that tamarind is a key flavor in Phat Thai (but maybe not Pad Thai, Americanized?)IMG_5911 (1280x853)

Inspired by this recipe  for Phat Thai, specifically the Tamarind Sauce, I visited my good friend Mr. Chen (who, in addition to providing the Chinese take-out shown above, has a small little Asian market in his purveyance) for a giant bottle of fish sauce, a heap of bean sprouts, and some fresh cilantro.IMG_5905 (1280x853)

Then, I got to work.IMG_5875 (1280x853)

And even I can’t believe how terrifically Thai-rifically  I managed to convey the flavor of Pad Thai into a broth.

IMG_5901 (1280x853)

The broth is the star, and a vehicle for perhaps anything you would like. I stuck with bean sprouts because that’s what I had for simplicity’s sake, but shrimp or tofu would also be amazing.

IMG_5929 (1280x853)

Perhaps I should be embarrassed by the quantity I can consume in one sitting.

But I’m really, really, not.

Pad Thai Broth with Bean Sprouts

  • 1 cup very finely chopped onion*
  • 2-3 Tbsp. very finely chopped fresh ginger (about 2″ from a fresh piece)*
  • 1 giant clove of garlic, minced*
  • 8 cups water
  • 1/4 cup rice vinegar
  • 3 Tbsp. tamarind concentrate
  • 2 Tbsp. brown sugar
  • 2 Tbsp. peanut flour (or 1 Tbsp. peanut butter)
  • 2-3 tsp. chili paste (sambal oolek)
  • 4-5 cups fresh bean sprouts, coarsely chopped
  • 2-3 Tbsp. fresh lime juice
  • 1/3 cup chopped fresh cilantro
  • tofu, shrimp, or other protein of your choice (optional)
  • peanuts, fresh cilantro, scallions, for garnish (optional)

*I put the onion, garlic, and ginger into my mini-chopper for a SUPER fine chop, which I recommend.

  1. Saute onion, garlic, and ginger in a bit of vegetable oil over medium heat in a large stock or soup pot.
  2. Once beginning to soften and become fragrant, add water.
  3. Stir in vinegar, tamarind, sugar, peanut flour (or butter), and chili paste.
  4. Bring to a boil.
  5. Reduce heat and simmer for at least 10 minutes to help flavors develop.
  6. Stir in cilantro and bean sprouts. Cook until softened.
  7. Just before serving, add lime juice and optional garnishes.

Note: I think this would taste great with tofu or shrimp, which could be added after the bean sprouts.



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