Coconut Pad Thai

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Title: Coconut Pad Thai
Categories: side dish
Yield: 4 servings

=== ALMOND-CHILE SAUCE ===
1/2 c raw almond butter
= (available at natural
-foods store
2 tb fresh lemon juice
2 tb pure maple syrup
1 tb soy sauce
1 tb minced peeled fresh ginger
2 garlic cloves; minced
1 tb minced serrano chile with
-seeds
1 tb water - (to 2)
=== TAMARIND VINAIGRETTE ===
1/2 seven-ounce block tamarind
-with see
2 tb pure maple syrup
2 tb soy sauce
2 tb extra-virgin olive oil
2 ts minced peeled fresh ginger
=== PAD THAI ===
1 c very thinly-sliced Napa
-cabbage - (
1/2 c chopped fresh cilantro
1 ts fresh lime juice
2 lg young Thai coconuts; outer
-husk cut away
= (also called white
-coconuts)
1 1/2 c matchstick-size strips
-peeled carro; (from 2 large
1 c matchstick-size strips red
-bell pep
1 c mung bean sprouts
1/2 c matchstick-size strips
-seeded Engli
hothouse cucumber
1/4 c slivered fresh basil
Fresh cilantro sprigs

* 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.

Comments: Ribbons of soft coconut stand in for noodles in this version of
the popular Thai dish.

Source:
"Bon Appétit, September 2003"
S(Formatted for MC7):
"05-07-2004 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 80 Calories; 7g Fat (72.9% calories
from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
775mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Chef Roxanne Klein

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