Already a customer? Login Here
Join our email mailing list. Click Here

Wanigan organic vegetable box delivery
Home Orders This weeks produce About Wanigan Specials Recipes Produce Contact Us
Recipes > Vegetarian main courses > Young coconut pad thai with almond chile sauce Back to Recipes Index

Young Coconut Pad Thai With Almond Chile Sauce

Preparation Time: 15 minutes
Cooking Time: 30 minutes


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


Puree tamarind, maple syrup, 11/2 tablespoons soy sauce, garlic, minced chile, olive oil and salt until smooth. Place zucchini, cabbage, carrots, red onion, apple, red bell pepper, coconut meat, sliced serrano chile and fresh coriander leaves in a mixing bowl. Add tamarind puree, and toss together until evenly distributed. Season the pad Thai to taste with salt and pepper.
Toss cashews together in a small mixing bowl with 1 teaspoon of white sesame oil, and season to taste with salt and pepper.
To prepare the Almond Chile Sauce: Blend all ingredients together until smooth. Add water to thin if necessary.
To serve, arrange some of the pad Thai mixture in center of each plate. Spoon some Almond Chile Sauce and remaining soy sauce and white sesame oil around pad Thai. Sprinkle with chopped cashews.

Note: To make tamarind juice, soak pulp, including seeds, in warm water in the ratio of 1 part pulp to 31/2 parts water or 1 tablespoon pulp to 31/2 tablespoons warm water. After 15 minutes, squeeze tamarind pulp to extract liquid. Discard pulp and seeds, and use juice as needed.

Wine Suggestions
The unctuous texture and flavor contributed to this dish by the coconut, nuts and nut oil/butter should be met and balanced with a wine that invokes other tropical fruits and highlights the fresh chile. Gewrtztraminer can do all that. Try Domaine Weinbach Gewrtztraminer Cuvee Laurence.
Nutritional Information
Per Serving: Calories: 790, Protein: 12g, Total fat: 63g, Carbs: 55g, Cholesterol: mg, Sodium: 1160mg, Fiber: 14g, Sugars: 32g

BY: Vegetarian Times

View Printer Friendly
HTML Version

PDF Version
(requires Adobe Reader)

Get Adobe Reader

Search our entire recipe database, the search terms you enter will be compared against recipe ingredients, title and description.

Canada Organic Certified Organic OCIA USDA Organic Wanigan uses Ecologo certified packaging 5 to 10 a day Fair Trade Certified
  Follow us on Twitter    Find us on Facebook
site design and implementation by Aspin Interactive