coconut pad thai
- 2 tablespoons tamarind juice
- 1 1/2 tablespoons maple syrup
- 2 3/4 tablespoons organic soy sauce
- 1/2 tablespoon minced garlic
- 1 1/4 teaspoons minced serrano chile, plus 1 thinly sliced serrano
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups julienned zucchini
- 1 cup thinly shredded red cabbage
- 1 1/2 cups julienned carrots
- 1/2 cup finely sliced red onion
- 1 cup julienned Granny Smith apple
- 1 1/2 cup julienned red bell pepper
- 3 cups julienned young-coconut meat
- 2 tablespoons cilantro leaves
- Freshly ground pepper
- 1/4 cup cashews, coarsely chopped
- 1 tablespoon white sesame oil
- Sea salt
almond chile sauce
- 1/2 cup raw almond butter
- 1 tablespoon minced fresh ginger
- 2 tablespoons fresh lemon juice
- 3 tablespoons maple syrup
- 2 garlic cloves, coarsely chopped
- 1 tablespoon organic soy sauce
- 1 Thai dragon chile
- 1/4 cup water
- TO SERVE In a mini food processor, combine the tamarind with the maple syrup, 1 1/2 tablespoons of the soy sauce, the garlic, the minced serrano chile, olive oil, salt, and process until smooth.
- In a large bowl, combine the zucchini, cabbage, carrots, red onion, apple, red bell pepper, coconut meat, sliced serrano chile, and cilantro leaves. Add the tamarind purée and toss to coat. Season the pad thai to taste with salt and pepper.
- In a small bowl, toss the cashews with 1 teaspoon of the white sesame oil. Season to taste with salt and pepper.
- In a blender, combine the almond butter with the ginger, lemon juice, maple syrup, garlic, soy sauce, and puree until smooth. Add water if the sauce seems thick.
- Arrange some of the pad Thai mixture in the center of each plate. Spoon some of the chile sauce and the remaining soy sauce and white sesame oil around the pad Thai. Sprinkle with the chopped cashews and serve.
Contributed By Charlie Trotter Photo Published