Best Raw Coconut Pad Thai With Almond Chile Sauce Recipes
RAW PAD THAI
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
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
COCONUT PAD THAI
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
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.
ALMOND PAD THAI WITH SHIRITAKI NOODLES
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Provided by Kelly LeVeque
Categories HarperCollins Vegetarian Vegan Almond Broccoli Carrot Pea Bell Pepper Sesame Wheat/Gluten-Free Low Carb Quick and Healthy Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes.
- Whisk the coconut aminos, almond butter, and water in a small bowl.
- Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.
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