Pad Thai w/ Tamarind-Almond Chile Sauce

Name: Pad Thai w/ Tamarind-Almond Chile Sauce
Total time: 60 min
Ingredients: 1/2 cup almond butter, raw preferred; 1 tbsp fresh ginger, chopped; 3 tbsp tamarind paste (if not available, blend soaked raisins and splash of lime juice for a similar flavor profile); 6 dates, pitted; 3 cloves garlic; 1/2 tsp sea salt; 3 tbsp tamari; 1/2 serrano chile (seeded for a less spicy sauce); 1/2 cup water to thin out the sauce; 2 zucchini, sliced paper thin on mandolin lengthwise, stacked and sliced into 1/8–inch noodle width; 1 cup young thai coconut, sliced into thin noodles (if not available, use 1 more cup of zucchini noodles); 1/4 cup carrot, julienne very thin (using a mandolin is best); 1/4 cup broccoli, in small florets; 1/4 cup snow peas, julienne very thin (using a mandolin is best); 1/4 cup fresh cilantro, coarsely chopped; 2 tbsp olive oil; almond sauce (from above); lime wedges, for garnish; fresh cilantro leaves, for garnish; thinly sliced chile, for garnish; Curried Cashews, for garnish

rouxbe.com

Shaved vegetables and Thai herbs are showcased with tamarind-almond sauce in this sweet and spicy dish.

View full recipe on rouxbe.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rouxbe.com.

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Ingredients

1/2 cup almond butter, raw preferred
1 tbsp fresh ginger, chopped
3 tbsp tamarind paste (if not available, blend soaked raisins and splash of lime juice for a similar flavor profile)
6 dates, pitted
3 cloves garlic
1/2 tsp sea salt
3 tbsp tamari
1/2 serrano chile (seeded for a less spicy sauce)
1/2 cup water to thin out the sauce
2 zucchini, sliced paper thin on mandolin lengthwise, stacked and sliced into 1/8–inch noodle width
1 cup young thai coconut, sliced into thin noodles (if not available, use 1 more cup of zucchini noodles)
1/4 cup carrot, julienne very thin (using a mandolin is best)
1/4 cup broccoli, in small florets
1/4 cup snow peas, julienne very thin (using a mandolin is best)
1/4 cup fresh cilantro, coarsely chopped
2 tbsp olive oil
almond sauce (from above)
lime wedges, for garnish
fresh cilantro leaves, for garnish
thinly sliced chile, for garnish
Curried Cashews, for garnish