Raw "Pad Thai" With Coconut

Name: Raw "Pad Thai" With Coconut
Yield: 4 servings
Cuisine: Thai
Ingredients: ½ 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 ½ teaspoons minced garlic; 1 tablespoon extra virgin olive oil; ¼ teaspoon sea salt; ¼ cup raw cashews, coarsely chopped; 1 tablespoon untoasted sesame oil; 1 medium zucchini, in fine julienne; 3 carrots, in fine julienne; ½ red bell pepper, cored and cut in fine julienne; 1 cup finely shredded red cabbage; ½ medium red onion, sliced very thin and separated; 2 tablespoons cilantro leaves

Recipe from Roxanne's

Adapted by Florence Fabricant

Updated June 10, 2024

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

—Florence Fabricant

Featured in: You Hear About the Chef Who Doesn't Use a Stove?

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Ingredients

Yield:4 servings

½ 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 ½ teaspoons minced garlic
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
¼ cup raw cashews, coarsely chopped
1 tablespoon untoasted sesame oil
1 medium zucchini, in fine julienne
3 carrots, in fine julienne
½ red bell pepper, cored and cut in fine julienne
1 cup finely shredded red cabbage
½ medium red onion, sliced very thin and separated
2 tablespoons 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.