Raw "Pad Thai" With Coconut

Name: Raw "Pad Thai" With Coconut
Total time: 1 h
Yield: 4 servings
Cuisine: thai
Ingredients: 1/2 cup raw almond butter; 1 tablespoon minced fresh ginger; 2 tablespoons lemon juice; 2 tablespoons pure maple syrup; 2 cloves garlic; 2 tablespoons soy sauce; 2 serrano chilies, seeded and minced; 3 cups meat from young (green) coconuts; 3 tablespoons tamarind purée (sold in Indian and Mexican markets); 1 tablespoon maple sugar; 1 1/2 teaspoons minced garlic; 1 tablespoon extra virgin olive oil; 1/4 teaspoon sea salt; 1/4 cup raw cashews, coarsely chopped; 1 tablespoon untoasted sesame oil; 1 medium zucchini, in fine julienne; 3 carrots, in fine julienne; 1/2 red bell pepper, cored and cut in fine julienne; 1 cup finely shredded red cabbage; 1/2 medium red onion, sliced very thin and separated; 2 tablespoons cilantro leaves

Recipe from Roxanne's

Adapted by Florence Fabricant

Updated June 11, 2024

Total Time: 1 hour
Rating: 4(73)
Comments: Read comments

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Ingredients

Yield:4 servings

½cup raw almond butter
1tablespoon minced fresh ginger
2tablespoons lemon juice
2tablespoons pure maple syrup
2cloves garlic
2tablespoons soy sauce
2serrano chilies, seeded and minced
3cups meat from young (green) coconuts
3tablespoons tamarind purée (sold in Indian and Mexican markets)
1tablespoon maple sugar
1½teaspoons minced garlic
1tablespoon extra virgin olive oil
¼teaspoon sea salt
¼cup raw cashews, coarsely chopped
1tablespoon untoasted sesame oil
1medium zucchini, in fine julienne
3carrots, in fine julienne
½red bell pepper, cored and cut in fine julienne
1cup finely shredded red cabbage
½medium red onion, sliced very thin and separated
2tablespoons cilantro leaves

Ingredient Substitution Guide

Preparation

Step 1
Place almond butter, ginger, lemon juice, maple syrup, whole garlic cloves, 1 tablespoon soy sauce and ⅓ of the chili in a blender. Blend until smooth. Add about ¼ cup of water if needed to make mixture the consistency of heavy cream. Refrigerate.
Step 2
Cut meat from coconut in julienne strips, cover and refrigerate.
Step 3
Combine tamarind, maple sugar, remaining soy sauce, minced garlic, ⅓ of the chili, olive oil and salt in a blender. Blend until smooth. Set aside.
Step 4
Toss cashews with sesame oil, and set aside. Gently toss zucchini, carrots, bell pepper, cabbage and onion together in a large bowl. Toss with tamarind mixture.
Step 5
To serve, place about half the coconut on serving plate. Spoon on about ⅓ of the almond sauce. Top with half the julienne vegetable mixture. Repeat layers. Scatter cashews, cilantro and remaining chili on top, and drizzle with remaining almond sauce.