[Raw] Coconut Pad Thai With Almond Chile Sauce

Name: [Raw] Coconut Pad Thai With Almond Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: COCONUT PAD THAI:; 2 tablespoons tamarind juice*; 1 1/2 tablespoons maple syrup; 2 3/4 tablespoons organic soy sauce*; 1/2 tablespoon minced garlic; 1 1/4 teaspoons minced serrano chile*, plus 1 thinly sliced serrano*; 1 tablespoon extra-virgin olive oil*; 1 1/2 cups julienned zucchini; 1 cup thinly shredded red cabbage; 1 1/2 cups julienned carrots; 1/2 cup finely sliced red onion; 1 cup julienned Granny Smith apple; 1 1/2 cup julienned red bell pepper; 3 cups julienned young-coconut meat*; 2 tablespoons cilantro leaves*; Freshly ground pepper; 1/4 cup cashews, coarsely chopped; 1 tablespoon white sesame oil; Sea salt; ALMOND CHILE SAUCE:; 1/2 cup raw almond butter; 1 tablespoon minced fresh ginger; 2 tablespoons fresh lemon juice; 3 tablespoons maple syrup; 2 garlic cloves, coarsely chopped; 1 tablespoon organic soy sauce; 1 Thai dragon chile*; 1/4 cup water

Servings: persons

COCONUT PAD THAI:
2 tablespoons tamarind juice*
1 1/2 tablespoons maple syrup
2 3/4 tablespoons organic soy sauce*
1/2 tablespoon minced garlic
1 1/4 teaspoons minced serrano chile*, plus 1 thinly sliced serrano*
1 tablespoon extra-virgin olive oil*
1 1/2 cups julienned zucchini
1 cup thinly shredded red cabbage
1 1/2 cups julienned carrots
1/2 cup finely sliced red onion
1 cup julienned Granny Smith apple
1 1/2 cup julienned red bell pepper
3 cups julienned young-coconut meat*
2 tablespoons cilantro leaves*
Freshly ground pepper
1/4 cup cashews, coarsely chopped
1 tablespoon white sesame oil
Sea salt
ALMOND CHILE SAUCE:
1/2 cup raw almond butter
1 tablespoon minced fresh ginger
2 tablespoons fresh lemon juice
3 tablespoons maple syrup
2 garlic cloves, coarsely chopped
1 tablespoon organic soy sauce
1 Thai dragon chile*
1/4 cup water

1
1. MAKE THE COCONUT PAD THAI: In a mini food processor, combine the tamarind with the maple syrup, 1 1/2 tablespoons of the soy sauce, the garlic, the minced serrano chile, olive oil, salt, and process until smooth.
2
2. In a large bowl, combine the zucchini, cabbage, carrots, red onion, apple, red bell pepper, coconut meat, sliced serrano chile, and cilantro leaves. Add the tamarind puree and toss to coat. Season the pad thai to taste with salt and pepper.
3
3. In a small bowl, toss the cashews with 1 teaspoon of the white sesame oil. Season to taste with salt and pepper.
4
4. PREPARE THE ALMOND CHILE SAUCE: In a blender, combine the almond butter with the ginger, lemon juice, maple syrup, garlic, soy sauce, and puree until smooth. Add water if the sauce seems thick.
5
5. TO SERVE: Arrange some of the pad Thai mixture in the center of each plate. Spoon some of the chile sauce and the remaining soy sauce and white sesame oil around the pad Thai. Sprinkle with the chopped cashews and serve.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 28 ingredients. The key ingredients include: COCONUT PAD THAI:, 2 tablespoons tamarind juice*, 1 1/2 tablespoons maple syrup, 2 3/4 tablespoons organic soy sauce*, and more.

Yes, [Raw] Coconut Pad Thai With Almond Chile Sauce 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.

That's it — enjoy your meal!