Young Coconut Pad Thai with Almond Chile Sauce Recipe

Name: Young Coconut Pad Thai with Almond Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. tamarind juice (see note); 1 1/2 Tbs. maple syrup; 2 3/4 Tbs. organic soy sauce; 1 1/2 tsp. minced garlic; 1 1/4 tsp. minced serrano chile; 1 Tbs. extra virgin olive oil; 1/4 tsp. sea salt; 1 1/2 cups julienned zucchini; 1 cup thinly shredded red cabbage; 1 1/2 cups julienned carrots; 1/2 cup julienned red onion; 1 cup julienned Granny Smith apple, unpeeled; 1/2 cup julienned red bell pepper; 3 cups julienned young coconut meat; 1 serrano chile, thinly sliced; 2 Tbs. whole fresh coriander leaves; Sea salt and freshly ground black pepper to taste; 1/4 cup raw cashews, coarsely chopped; 3 tsp. white sesame oil; Almond Chile Sauce; (Yield: 1 1/4 cups); 1/2 cup raw almond butter; 1 Tbs. minced fresh ginger; 2 Tbs. freshly squeezed lemon juice; 2 Tbs. maple syrup; 2 cloves garlic; 1 Tbs. organic soy sauce; 1 Thai finger chile; 1/4 cup water, to thin

Servings: persons

2 Tbs. tamarind juice (see note)
1 1/2 Tbs. maple syrup
2 3/4 Tbs. organic soy sauce
1 1/2 tsp. minced garlic
1 1/4 tsp. minced serrano chile
1 Tbs. extra virgin olive oil
1/4 tsp. sea salt
1 1/2 cups julienned zucchini
1 cup thinly shredded red cabbage
1 1/2 cups julienned carrots
1/2 cup julienned red onion
1 cup julienned Granny Smith apple, unpeeled
1/2 cup julienned red bell pepper
3 cups julienned young coconut meat
1 serrano chile, thinly sliced
2 Tbs. whole fresh coriander leaves
Sea salt and freshly ground black pepper to taste
1/4 cup raw cashews, coarsely chopped
3 tsp. white sesame oil
Almond Chile Sauce
(Yield: 1 1/4 cups)
1/2 cup raw almond butter
1 Tbs. minced fresh ginger
2 Tbs. freshly squeezed lemon juice
2 Tbs. maple syrup
2 cloves garlic
1 Tbs. organic soy sauce
1 Thai finger chile
1/4 cup water, to thin

1
Puree tamarind, maple syrup, 1 & 1/2 tablespoons soy sauce, garlic, minced chile, olive oil and salt until smooth.
2
Place zucchini, cabbage, carrots, red onion, apple, red bell pepper, coconut meat, sliced serrano chile and fresh coriander leaves in a mixing bowl.
3
Add tamarind puree, and toss together until evenly distributed.
4
Season the pad Thai to taste with salt and pepper.
5
Toss cashews together in a small mixing bowl with 1 teaspoon of white sesame oil, and season to taste with salt and pepper.
6
To prepare the Almond Chile Sauce: Blend all ingredients together until smooth.
7
Add water to thin if necessary.
8
To serve, arrange some of the pad Thai mixture in center of each plate.
9
Spoon some Almond Chile Sauce and remaining soy sauce and white sesame oil around pad Thai.
10
Sprinkle with chopped cashews.
11
Note: To make tamarind juice, soak pulp, including seeds, in warm water in the ratio of 1 part pulp to 3 & 1/2 parts wateror 1 tablespoon pulp to 3 & 1/2 tablespoons warm water.
12
After 15 minutes, squeeze tamarind pulp to extract liquid.
13
Discard pulp and seeds, and use juice as needed.

860

kcal

Calories

Fat

104

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 29 ingredients. The key ingredients include: 2 Tbs. tamarind juice (see note), 1 1/2 Tbs. maple syrup, 2 3/4 Tbs. organic soy sauce, 1 1/2 tsp. minced garlic, and more.

Yes, Young 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.

Young Coconut Pad Thai with Almond Chile Sauce

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