Friday, 15 February 2013

Pad Thai

Pad Thai happens to be one of my favourite dishes of Asian origin. It's sweet, spicy, full of fresh crunchy vegetables... Mmmm. 

I've made this recipe twice now; once with a mix of coconut and zucchini noodles, and once with pure zucchini noodles. Trust me, coconut noodles are worth the effort and money if available and affordable. 

One tip though: ensure that you mix the vegetables and sauce just before serving. Otherwise, the zucchini will make the sauce watery. 

Raw Pad Thai
Makes 4 to 6 servings.

Pad Thai:

3C coconut noodles, cut by hand
1 zucchini, cut into noodles
1/2C cabbage, shredded
1 capsicum, julienned
1/2 carrot, julienned
1/2C spring onion, finely chopped
1/2C shiitake mushroom, julienned
2T tamari
1t garlic, finely chopped
1t sesame oil
chopped cashews

Sweet and spicy sauce:

1/4C coconut sugar
1/4C lime juice
1/2C nama shoyu or tamari
1t sesame oil
1t cayenne
1t onion powder
1t garlic powder
A few fresh Medjool dates

To make the sauce, put the dry ingredients in a blender, pulse for a few seconds, then mix the liquid ingredients. Blend until creamy. Add dates, one by one, until the desired consistency is achieved. From memory I used about 5 dates, although this can vary. Season to taste.

Marinate the shiitake in tamari, garlic and sesame oil for at least 30 minutes. Dehydrate for an hour if desired. 

Mix the noodles, cabbage, capsicum, carrots, and spring onion with the sweet and spicy sauce. Add the mushrooms, and serve topped with chopped cashews and cilantro. Enjoy!

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