For the pad Thai: - 200g rice noodles (preferably flat, about 1/4-inch wide) In a small bowl, whisk together the tamarind paste, fish sauce, soy sauce, sugar, and sriracha (if using). Adjust sugar ...

Sprinkle with some shredded Thai basil leaves, should you be able to get hold of them, or scatter with chopped coriander, and bring to the table immediately. Preheat the oven to 170°C/150°C Fan/325°F.

Tamarind is a tangy, sweet, and sour fruit with its own peculiar flavor. It is used to make tamarind concentrate, which is used to make fruit juice, ...

This is a wonderfully fragrant slow-cooked Thai-style massaman beef curry ... of the cream from the coconut milk and all of the curry paste. Fry for 2–4 minutes, stirring frequently, until ...

If you want to take your peanut sauce to the next level, then you'll definitely want to check out these tips from an expert.

4. Then stir in the fish sauce, sugar and tamarind and bring to a gentle simmer for 10 minutes. Taste and adjust the seasoning, bearing in mind the fish with its salt will be added shortly.

The cockle and thai basil salad offers a welcome temperature contrast, and as much of the sweet, smoky chilli paste should be ... roasted rice and a tamarind chilli dressing.

The Deep-Fried Seabass with Lemongrass and Tamarind Sauce is certainly a crowd ... and they do a very aromatic paste with fish entrails and herbs to enjoy with vegetables. Pick a bunch from the menu — ...