Pad Thai Noodles with “Peanut” Sauce
2 young coconuts
1/3 red onion, cut julienne
1 carrot, shaved with potato peeler
½ red bell pepper, cut julienne
3 red cabbage leaves, rolled and sliced very thinly
½ cup yellow zucchini, cut julienne
½ cup green zucchini, cut julienne
¼ cup chopped cilantro
1 small sweet chile pepper (such as anchos or pimentos), cut julienne
Pad Thai Sauce:
1 recipe Ginger Shoyu Sauce (see below)
2 tbsp Tamarind Purée*
1 tsp minced serrano chile
1 recipe “Peanut” Sauce (see below)
* Take the fleshy tamarind seeds out of the shell and soak in water for 1-2 hours. Press seeds into a mesh sieve with the back of a large spoon or spatula. Scrape off the purée.
Spicy Cashew Croutons (see below)
1. To make the “noodles,” remove the young coconut meat from the shells and cut into strips. Prepare the rest of the vegetables and set aside.
2. To make the Pad Thai Sauce, blend the Ginger Shoyu Sauce, Tamarind Purée and chile together until smooth.
3. To assemble, carefully mix Pad Thai Sauce with all the above vegetables. Serve with “Peanut” Sauce and garnish with Spicy Cashew Croutons (optional).
Ginger Shoyu Sauce
¼ cup raw organic sesame oil
¼ cup Nama Shoyu*
1-2 tsp minced ginger
1 clove garlic
2 tbsp lemon juice
1 tbsp honey or agave syrup
*An unpasteurized soy sauce, full of enzymes, and generally less salty than the traditional soy sauce.
1. Blend all ingredients together until the mix attains a smooth consistency. Yields ½ cup.
½ cup raw almond butter
¼ cup water
1 tbsp Nama Shoyu or Bragg’s Liquid Aminos
2 tbsp agave syrup or honey
1 tbsp minced garlic
1 tbsp minced ginger
2 tbsp lemon or lime juice
jalapeno, habanero, or hot Thai chili pepper to taste
1. Blend all ingredients until smooth, adding more water if necessary. Makes 1 cup.
Spicy Cashew Croutons
1 cup cashew nuts, soaked overnight
2 tbsp honey or agave syrup
½ tsp chili powder
¼ tsp cayenne pepper
Celtic sea salt to taste
1. Combine cashews with the rest of the ingredients and spread out on a teflex sheet. Dehydrate until crispy.
Serves 4. Analysis per serving: xx calories, xg protein, xg fat (xg saturated), xg fiber, xg carbohydrates, x mg sodium
Source: The Raw Transformation: Energizing Your Life with Living Foods by Wendy Rudell (North Atlantic Books, www.northatlanticbooks.com). Copyright © 2006 by Wendy Rudell; reprinted by permission of publisher. Photo by Geno Perches.