Raw Coconut Pad Thai With Almond Chile Sauce Recipes

RAW PAD THAI

Raw Pad Thai image

This is an uncooked version of pad Thai.

Provided by Raw_Angel

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

2 zucchini, ends trimmed
2 carrots
1 head red cabbage, thinly sliced
1 red bell pepper, thinly sliced
½ cup bean sprouts
¾ cup raw almond butter
2 oranges, juiced
2 tablespoons raw honey
1 tablespoon minced fresh ginger root
1 tablespoon Nama Shoyu (raw soy sauce)
1 tablespoon unpasteurized miso
1 clove garlic, minced
¼ teaspoon cayenne pepper

Steps:

Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
Slice carrots into long strips with vegetable peeler similar to the zucchini.
Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
Pour half of sauce into cabbage mixture and toss to coat.
Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

Nutrition Facts : Calories 452.4 calories, Carbohydrate 45.8 g, Fat 28.6 g, Fiber 12.1 g, Protein 13.7 g, SaturatedFat 2.9 g, Sodium 478.3 mg, Sugar 22.6 g

[RAW] COCONUT PAD THAI WITH ALMOND CHILE SAUCE

[RAW] COCONUT PAD THAI WITH ALMOND CHILE SAUCE image

Categories Vegetable No-Cook Raw

Yield 4 people

Number Of Ingredients 28

Ingredients

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

Steps:

1. MAKE THE COCONUT PAD THAI: 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. 2. 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. 3. In a small bowl, toss the cashews with 1 teaspoon of the white sesame oil. Season to taste with salt and pepper. 4. PREPARE THE ALMOND CHILE SAUCE: 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. 5. TO SERVE: 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.

COCONUT PAD THAI

Coconut Pad Thai image

Provided by Roxanne Klein

Categories No-Cook Low Fat Vegetarian Coconut Basil Bell Pepper Carrot Cabbage Cilantro Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 26

Ingredients

Almond-chile Sauce
1/2 cup raw almond butter*
2 tablespoons fresh lemon juice
2 tablespoons pure maple syrup
1 tablespoon soy sauce
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 tablespoon minced serrano chile with seeds
1 to 2 tablespoons water
Tamarind vinaigrette
1/2 7-ounce block tamarind with seeds**
2 tablespoons pure maple syrup
2 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
2 teaspoons minced peeled fresh ginger
Pad thai
1 cup (packed) very thinly sliced Napa cabbage
1/2 cup chopped fresh cilantro
1 teaspoon fresh lime juice
2 large young Thai coconuts (also called white coconuts), outside husk cut away, cracked open with hammer, drained
1 1/2 cups matchstick-size strips peeled carrots (from 2 large)
1 cup matchstick-size strips red bell pepper
1 cup mung bean sprouts
1/2 cup matchstick-size strips seeded English hothouse cucumber
1/4 cup slivered fresh basil
Fresh cilantro sprigs

Steps:

For almond-chile sauce:
Combine all ingredients except water in blender or processor. Puree until smooth. Thin with water by tablespoonfuls, as desired. Season sauce to taste with salt and pepper.
For tamarind vinaigrette:
Combine tamarind and enough hot water to cover in medium bowl. Let stand until pulp softens, breaking apart occasionally with fork, about 1 hour. Using slotted spoon, transfer tamarind pulp to sieve set over bowl. Press pulp through sieve, leaving seeds behind. Measure 6 tablespoons pulp into medium bowl (discard remaining pulp). Whisk in remaining 4 ingredients. Season with salt and pepper.
For pad thai:
Combine cabbage, cilantro, and lime juice in small bowl; toss to coat. Sprinkle with salt and let stand 30 minutes.
Using small heavy knife, pry large pieces of soft coconut meat out of shells. Slice coconut very thinly into 2- to 3-inch-long strips.
Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl. Toss with just enough almond-chile sauce to coat lightly.
Arrange 1/4 of cabbage mixture on each of 4 plates. Top with coconut and mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired. Garnish with cilantro sprigs.
*Available at natural foods stores. **Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets.

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