Coconut Pad Thai

Recipe Ingredients

		Almond Chile Sauce
1/2 cup	99g / 3.5oz	Raw almond butter
		= (available at natural foods stores)
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Pure maple syrup
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Minced peeled fresh ginger
2		Garlic cloves - minced
1 tablespoon	15ml	Minced serrano chile with seeds
1 tablespoon	15ml	Water - (to 2)
		Tamarind Vinaigrette
1/2		Seven-ounce block tamarind with seeds*
2 tablespoons	30ml	Pure maple syrup
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Extra-virgin olive oil
2 teaspoons	10ml	Minced peeled fresh ginger
		Pad Thai
1 cup	237ml	Very thinly-sliced Napa cabbage - (packed)
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
1 teaspoon	5ml	Fresh lime juice
2 teaspoons	10ml	Young Thai coconuts - outer husk cut away (large)
		= (also called white coconuts)
1 1/2 cups	165g / 5.8oz	Matchstick-size strips peeled carrots - - (from 2 large)
1 cup	237ml	Matchstick-size strips red bell pepper
1 cup	160g / 5.6oz	Mung bean sprouts
1/2 cup	118ml	Matchstick-size strips seeded English
		Hothouse cucumber
1/4 cup	59ml	Slivered fresh basil
		Fresh cilantro sprigs

Recipe Instructions

* Note: Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets.

For Almond-Chile Sauce: Combine all ingredients except water in blender or processor. Puree until smooth. Thin with water by tablespoonfuls, as desired. Season sauce to taste with salt and pepper.

For Tamarind Vinaigrette: Combine tamarind and enough hot water to cover in medium bowl. Let stand until pulp softens, breaking apart occasionally with fork, about 1 hour. Using slotted spoon, transfer tamarind pulp to sieve set over bowl. Press pulp through sieve, leaving seeds behind. Measure 6 tablespoons pulp into medium bowl (discard remaining pulp). Whisk in remaining 4 ingredients. Season with salt and pepper.

For Pad Thai: Combine cabbage, cilantro, and lime juice in small bowl; toss to coat. Sprinkle with salt and let stand 30 minutes.

Using small heavy knife, pry large pieces of soft coconut meat out of shells. Slice coconut very thinly into 2- to 3-inch-long strips.

Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl. Toss with just enough almond-chile sauce to coat lightly.

Arrange 1/4 of cabbage mixture on each of 4 plates. Top with coconut and mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired. Garnish with cilantro sprigs.

This recipe yields 4 servings.

Source:
Bon Appetit, September 2003

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