Wednesday, September 10, 2008

Raw Food Wednesday: Pad Thai, Tom Khai Soup

Raw Food Wednesday 9/10

Pad Thai
(from Trotter/Klein)

Tom Khai Soup
(from Juliano)

We had many young coconuts that need to be used, and this is always a welcome recipe.

Pad Thai
Serves 4
(adapted from "Raw" by Charlie Trotter and Roxanne Klein)

2 Tbs. tamarind juice (see Note)
1 1/2 Tbs. raw agave
2 3/4 Tbs. nama shoyu
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. raw agave
2 cloves garlic
1 Tbs. organic soy sauce
1 Thai finger chile
1/4 cup water, to thin

Purée tamarind, raw agave, 1 1/2 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 purée, 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 3 1/2 parts water — or 1 tablespoon pulp to 3 1/2 tablespoons warm water. After 15 minutes, squeeze tamarind pulp to extract liquid. Discard pulp and seeds, and use juice as needed.

One of the benefits of using young coconuts is all that wonderful coconut water -- and this soup was a perfect match with the pad thai. The avocado base and coconut water is very smooth and creamy, and offsets some of the heat from the chiles...

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