Equipment
Ingredients
Noodle Base
- 200 g young coconut meat, cut into thin strips
- 250 g zucchini, julienned
- 100 g carrot, julienned
- 100 g red bell pepper, thinly sliced
Tamarind Almond Sauce
- 60 g almond butter, smooth and creamy
- 30 g tamarind paste
- 30 ml lime juice, freshly squeezed
- 30 ml maple syrup
- 30 ml coconut aminos
- 1 garlic
- 10 g fresh ginger, peeled
- 1 bird's eye chili
- 30 ml water, warm
Garnish
- 50 g bean sprouts, rinsed
- 10 g fresh cilantro, roughly chopped
- 30 g roasted almonds, crushed
- 1 lime, cut into wedges
Nutrition (per serving)
Method
Using a julienne peeler and a chef knife, prepare the zucchini, carrot, red bell pepper, and young coconut meat. Place all the prepared vegetable and coconut noodles into a large mixing bowl.
In a blender, combine the almond butter, tamarind paste, lime juice, maple syrup, coconut aminos, garlic, ginger, bird's eye chili, and warm water. Process on high speed until completely smooth.
Pour the tamarind almond sauce over the coconut and vegetable noodles in the mixing bowl. Toss thoroughly to ensure every strand is evenly coated with the dressing.
Allow the salad to rest at room temperature. This passive time lets the acid in the sauce slightly soften the vegetables and allows the flavors to meld.
Divide the marinated pad thai between serving bowls. Top evenly with fresh bean sprouts, chopped cilantro, and crushed roasted almonds. Serve immediately with a lime wedge on the side.
Chef's Notes
- Young coconut meat acts as a phenomenal stand-in for traditional rice noodles. It offers a satisfying chew and natural sweetness that beautifully complements the sour tamarind.
- Tamarind paste acidity varies wildly by brand and preparation. Always taste your sauce before tossing and adjust the lime juice or maple syrup accordingly to achieve the perfect balance.
- For the absolute best texture, you can lightly salt the julienned zucchini, let it sit for 10 minutes, and squeeze out the expelled water. This prevents the final dish from becoming soupy.
- Using warm water in the sauce helps soften the almond butter and allows the fats to emulsify smoothly without splitting.
Storage
Refrigerator: 2 days — Store sauce and vegetable noodles in separate airtight containers to maintain crunch.
