Right off the bat I should say that this is NOT a Pad Thai recipe, but a salad recipe based on the flavors of Pad Thai. Ribbons of cabbage, carrots, zucchini and cucumber stand in for noodles in this version of the popular Thai dish. I used this recipe to trick my boyfriend into thinking we were having Pad Thai for dinner when I really wanted a salad. Upon giving him his plate he was skeptical but after sampling a bite he devoured the huge bowl full. Additionally, this recipe may seem dauntingly laborious, but it's not and the sauce and vinaigrette can be made ahead of time.
Pad Thai Salad
For Almond-Chile Sauce
Combine all ingredients except water in a 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 all ingredients in a small bowl and whisk until smooth. Season with salt and pepper.
For "Pad Thai" Salad
Combine cabbage, cilantro, and lime juice in a small bowl; toss to coat. Sprinkle with salt and let stand for 30 minutes.
Combine carrots, zucchini, bean sprouts, cucumber, and basil in a large bowl. Toss with just enough almond-chile sauce to coat lightly.
Arrange cabbage mixture on each plate. Top with coconut flakes and mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired. Garnish with cilantro sprigs.
Adapted from Bon Appetit Sept. 2003 by chef Roxanne Klein
E-RYT & Master Nutrition Therapist specializing in Food Allergies, Adjunctive Autoimmune Care, and Digestive Disorders.
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