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. Ingredients:
Almond-Chile Sauce
Tamarind Vinaigrette
Pad Thai Salad
Preparation: 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
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Kate ColemanE-RYT & Master Nutrition Therapist specializing in Food Allergies, Adjunctive Autoimmune Care, and Digestive Disorders. Archives
May 2013
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