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What can you substitute for tamarind paste in your Pad Thai or other cooking recipes? Here're the 14 best options for you!
10 Best Tamarind Substitutes (+ Easy Swaps) These tamarind substitutes taste just as good as the real thing! From pomegranate syrup to rice vinegar, these are the best tamarind alternatives around.
A few pantry staples and a couple of minutes is all it takes to recreate the authentic flavors in Pad Thai Sauce without tamarind. Use this sauce to make this Easiest Pad Thai, but it can be also used with any Pad Thai recipe.
What is the ideal tamarind paste substitute in Pad Thai or Sambar? The best substitute for tamarind paste in Pad Thai 2 Tbsp water, 3 Tbsp lemon juice, ½ cup tomato paste, 3 Tbsp Worcestershire sauce, 2 Tbsp brown sugar. Any paste you don't use can be stored in the fridge for up to a week.
Easily make Chicken Pad Thai using ingredients you already have on hand! This delicious Pad Thai recipe doesn't use Tamarind (or ketchup!)
The Best Substitutes for Tamarind Paste. There are two key flavor profiles to look for when choosing a substitute for tamarind paste. Sour and sweet. Sour flavors are important to not only reflect the sourness of tamarind paste, but also the acidity.
The best substitutes for tamarind paste include Worcestershire sauce, a mix of lime juice and brown sugar, pomegranate molasses, dried fruits, lemon juice, or simply rice vinegar. If you want to find out more about these alternatives and discover many others, keep reading!
What can you substitute for tamarind in Pad Thai? To substitute the tamarind we’re using a bit of vinegar, lime juice and maple syrup to provide a tangy, almost fruity taste.
Balsamic vinegar is one of the best substitutes for tamarind paste because it has all the same qualities—it’s sweet, sour, and slightly acidic with a deep rich flavor profile similar to tamarind paste itself.
Pomegranate molasses is the finest substitute for tamarind paste because of its acidity and sour flavor. The juice is thick and syrupy, but not overly so. Pomegranate, like tamarind paste, contributes moisture to foods in addition to flavor. Pomegranate molasses is made by thickening and sticking pomegranate juice.