The Pad Thai, the dried beet greens and the lightly-flavored delicate rice was a hit at the Delicious Soul Retreat… yummmm…..
Pad Thai, the sauce:
Makes 2 cups sauce
Mix in blender or food processor:
- 1 can coconut milk, see TIPs, below
- 1 cup almond butter, see TIPs, below
- 1 tbls date pieces, or 2 medjool dates
- 1 tbls red miso
- 1 inch ginger root
- Red and/or green curry paste to taste, I use 2 tbls THAI label red curry, see image, below (or minced jalapeño, to taste)
- 1 lime, zest and juice
- 1 lemon, zest and juice
- basil, thinly sliced, for garnish
Pad Thai Noodles (raw vegetable noodles)
Slice or spiralize zucchini and then dehydrate at 140 degrees for 10 minutes or put in oven on lowest temp for 10 minutes, see TIP, below.
Coconut milk in the can is a pasteurized product, not raw. For an all-raw sauce, use a Thai Young Coconut and use the fresh meat, and just a bit of the coconut water at the end to desired consistency.
Coconut milk in the can also comes in a LITE version, which has added water, so the sauce will be too thin, it’s best to use the regular version.
Dry the zucchini (or any veggies that you use) a bit before adding the sauce. Drying them out will soften the veggie, giving it a more noodle-like texture. Plus this will allow some of the sauce to be absorbed into the noodle, which will soften it and give it more flavor.
If using crunchy almond butter, add it at the end of blending, and blend using the pulse button so that the nuts are not broken down any further.
- Spiralized carrot, daikon
- Spiralized yam, parsnip
- Thinly sliced bell pepper
- Mung bean sprouts
- Coconut noodles (from fresh coconut meat)
- Thinly sliced kale, collard, chard, cabbage (any variety)
- Chopped cilantro
- Thinly sliced scallions
- Pine nuts, almonds or peanuts