Conscious Food Choices

Raw Pad Thai with Young Coconut “Noodles”

The Farmer's Market in Limon

Like the Raw Lasagna, my Raw Pad Thai recipe is also an adaptation from Russell James’ original recipe. (If you haven’t already – sign up for his email list to get the original emailed to you). This recipe is extremely flexible so use what you have on hand. I made this one with tahini because for some reason that is available here but also have made it with almonds, almond butter, and peanuts and it’s great. I used raw bok choy which I was lucky to find in the farmer’s market in Limon and love the combination of that with the arugula, but napa cabbage is great too, and of course if you can get mung bean sprouts (I can’t) then that would add a more Pad Thai touch to the recipe.

Young coconuts and tamarind are easily available in this part of Costa Rica, but you may have to do a bit of sleuthing to find them in your home town. Look for Tamarind Paste in your local Hispanic market (ask for Tamarindo) and both tamarind paste and young coconuts, or “white coconuts” can often be found in the produce section of Chinese or Southeast Asian markets, and in some high-end markets like Whole Foods.  You can also ask your local health food store to order you a case of young coconuts – they come 9 to a box – and then cut them all open and freeze the meat and juice to have on hand all the time. I love young coconuts! This is just one of the many ways you can use them.

Raw Pad Thai “Noodles” and Vegetables – Serves 4

Young Coconuts

• 2 – 3 young coconuts
• 1 ½ cups arugula, torn into 3′ pieces
• 2 carrots, ribboned with a vegetable peeler
• 1/2 red bell pepper, julienned
• 4 cups young bok choy, sliced thin on diagonal
• 1 spring onions, sliced thin on diagonal
• 8 basil leaves, chiffonade
• 4 tablespoons cilantro, roughly chopped

Pad Thai Sauce

• 1 oz tamarind paste (or 2 dried apricots, one date, plus 1 T lemon juice)
• 3 T palm sugar, or coconut crystals, or sucanat
• 1 T red miso
• 1 t sesame oil (leave out if using nuts instead of tahini)
• 4 sundried tomato halves, soaked
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 t dulse flakes or kelp powder (optional)
• 1 teaspoons ginger
• 1 teaspoons garlic
• 1 tablespoon lime
• 1/2 jalepeno, seeded and minced
• 6 T tahini

Make Sauce: Combine all sauce ingredients in a Vitamix or other high speed blender and blend until smooth.

Prepare Noodles: Cut open the top of the coconuts with a large sturdy cleaver over a large bowl, being careful to capture the juice. (Use juice for another purpose… like drinking!) With the back of a spoon, gently work out large pieces of the white flesh from the inner shell. (If you are new to this, Dr Ralph gives a thorough video intro to coconut whacking here). Slice the meat of the coconut in to long, fettuccine-like pieces.

Assemble Pad Thai: In a large bowl, toss together all vegetables, reserving a pinch of basil and cilantro for garnish. Pour 1/2 sauce over vegetables and massage gently with your hands to coat well and soften vegetables. Add coconut noodles and toss gently, adding some or all of the remaining sauce to taste. Allow to sit for 1/2 – 1 hour to allow flavors to combine and serve with a sprinkle of herbs and a slice of lime.

February 27, 2011 - Posted by Jorin Hawley | Fresh, Low Carb Recipes, Pasta, Raw Food Recipes, Recipes, Salads, Sugar Free/Unrefined Recipes, Vegan Recipes | coconut noodles, low carb recipe, Raw Food Recipes, raw pad thai, raw pasta, raw pasta sauce, raw recipe, texture trick