Pad Thai Recipe – Eats Now

Name: Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 puree (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

Servings: persons

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 puree (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

1
Place almond butter, ginger, lemon juice, maple syrup, whole garlic cloves, 1 tablespoon soy sauce and 1/3 of the chili in a blender.
2
Blend until smooth.
3
Add about 1/4 cup of water if needed to make mixture the consistency of heavy cream.
4
Refrigerate.
5
Cut meat from coconut in julienne strips, cover and refrigerate.
6
Combine tamarind, maple sugar, remaining soy sauce, minced garlic, 1/3 of the chili, olive oil and salt in a blender.
7
Blend until smooth.
8
Set aside.
9
Toss cashews with sesame oil, and set aside.
10
Gently toss zucchini, carrots, bell pepper, cabbage and onion together in a large bowl.
11
Toss with tamarind mixture.
12
To serve, place about half the coconut on serving plate.
13
Spoon on about 1/3 of the almond sauce.
14
Top with half the julienne vegetable mixture.
15
Repeat layers.
16
Scatter cashews, cilantro and remaining chili on top, and drizzle with remaining almond sauce.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup raw almond butter, 1 tablespoon minced fresh ginger, 2 tablespoons lemon juice, 2 tablespoons pure maple syrup, and more.

Yes, Pad Thai falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pad Thai

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