PAD THAI

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Pad Thai image

Provided by Florence Fabricant

Categories     dinner, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 21

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

Steps:

  • Place almond butter, ginger, lemon juice, maple syrup, whole garlic cloves, 1 tablespoon soy sauce and 1/3 of the chili in a blender. Blend until smooth. Add about 1/4 cup of water if needed to make mixture the consistency of heavy cream. Refrigerate.
  • Cut meat from coconut in julienne strips, cover and refrigerate.
  • Combine tamarind, maple sugar, remaining soy sauce, minced garlic, 1/3 of the chili, olive oil and salt in a blender. Blend until smooth. Set aside.
  • 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.
  • To serve, place about half the coconut on serving plate. Spoon on about 1/3 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.

Nutrition Facts : @context http, Calories 700, UnsaturatedFat 24 grams, Carbohydrate 45 grams, Fat 57 grams, Fiber 14 grams, Protein 14 grams, SaturatedFat 28 grams, Sodium 623 milligrams, Sugar 23 grams

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