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Young-Coconut Pad Thai With Almond Chile Sauce

  • 2 tablespoons tamarind juice
  • 1 1/2 tablespoons maple syrup
  • 2 3/4 tablespoons organic soy sauce
  • 1 1/2 teaspoons minced garlic
  • 1 1/4 teaspoons minced serra-no chile
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1 1/2 cups julienned zucchini
  • 1 cup thinly shredded red cabbage
  • 1 1/2 cups julienned carrots
  • 1/2 cup julienned red onion
  • 1 cup julienned Granny Smith apple (skin on)
  • 1/2 cup julienned red bell pepper
  • 3 cups julienned young-coconut meat
  • 1 serrano chile, thinly sliced
  • 2 tablespoons whole cilantro leaves
  • Freshly ground black pepper
  • 1/4 cup raw cashews, coarsely chopped
  • 3 teaspoons white sesame oil
  • Sea salt

Almond Chile Sauce:

  • 1/2 cup almond butter, raw
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons maple syrup
  • 2 cloves garlic
  • 1 tablespoon organic soy sauce
  • 1 Thai dragon chile
  • 1/4 cup water, to thin

To prepare the pad thai: Puree the tamarind, maple syrup, 1 1/2 tablespoons of the soy sauce, the garlic, minced serrano chile, olive oil and salt until smooth.

Place zucchini, cabbage, carrots, red onion, apple, red bell pepper, coconut meat, sliced serrano chile and cilantro leaves in a mixing bowl. Add tamarind puree and toss together until evenly distributed. Season the pad thai to taste with salt and pepper.

To prepare cashews: Toss cashews together in a small mixing bowl with 1 teaspoon of white sesame oil, and season to taste with salt and pepper.

To prepare the Almond Chile Sauce: Blend all the ingredients together until smooth. Add water to think if necessary. Makes 1 1/4 cups.

Composition: Arrange some of the pad thai mixture in the center of each plate. Spoon some of the Almond Chile Sauce and the remaining soy sauce and white sesame oil around the pad thai. Sprinkle with the chopped cashews. Serves 4.

"Raw Food" by Charlie Trotter and Roxanne Klein

Thursday, November 14, 2002

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