Thai food is one of my very favorites, it’s so fresh and vibrant – the use of herbs and creamy coconut is absolute perfection. I love that heavier curries can are instantly brightened with a squeeze of lime, and the flavor profiles in soups like Tom Yum are layered so exquisitely. Thai food is also one that I find so easy to twist, it’s simple ingredients are so often turned into some sort of fusion and in my opinion – fusion style dishes are a great way to bring people out of their comfort zone.
Creating a raw pad Thai is something I have had in the back of my mind for a while. Ever since the company which all of the healthy food stores here in Calgary sourced their young Thai coconut meat from had a massive fire and closed up shop. Imagine my excitement finding that they had rebuilt and were fully in production again! I was so happy that I sat and talked coconut with the girl at the cash register for a good while. Enzyme rich and so refreshing, the perfect addition to a raw pad Thai.
I wanted to generally stick to the basics of a pad Thai, while switching up as much as I could. Umeboshi instead of fish sauce, sunflower seed butter instead of tamarind, apple cider vinegar instead of rice vinegar. Super alkalizing, protein packed and full of probiotics. I’m not a fan of bean sprouts, so I subbed in some living little lentil sprouts instead. This beaut is soy free, chunks of avocado are put in place of tofu – and the noodles… Oh the noodles. No rice or grains in this baby, nope. No way. Daikon, cucumber and … you guessed it! Young Thai coconut meat!
Fresh, simple, ultra quick and as tasty as any pad Thai I have ever had. This dish would be great as an appetizer, a super delicious veggie filling to accompany “nut meat” in raw wraps, or served family style with other exciting and fresh Thai choices. A very simple and satisfying way to ease into raw foods!
serves 6 appetizer sized plates
1 Medium Daikon Radish
1 Medium Cucumber
1 Small Carrot
1-1.5 Cups Young Thai Coconut Meat
1 Cup Purple Cabbage
1 Cup Lentil Sprouts
1-2 Green Onion
Pad Thai Sauce
2 Tsp Maple Butter
2 Tsp Umeboshi Paste
2 Heaping Tbsp Sunflower Seed Butter
1/2 Cup Hot Water
1 Tsp Apple Cider Vinegar
Knuckle Sized Knob of Ginger
1 Large Clove of Garlic
2 Birds Eye Chili
Szechuan Peppercorns (optional)
Black Sesame Seeds
Using a julienne peeler or a very sharp knife, prepare the carrot, daikon and the cucumber into thin strips then place in a large bowl. Slice the coconut meat and cabbage into equally thin strips, adding them as well. Slice the green onion on a diagonal adding it, then add in the lentil sprouts, set aside. In a medium-small bowl, prepare the sauce starting with the hot water, maple butter, umeboshi and sunflower seed butter. Whisk with a fork until the sauce is thick but uniform. Add the apple cider vinegar and whisk again to mix. Using a zester or a small grater, grate both the ginger and the garlic right into the bowl, stir. With scissors (to stop you from putting those otherwise spicy fingers into your eyes), thinly snip the birds eye chili into the bowl, finishing with a hearty grind of Szechuan pepper. Mix well one more time. Taste, add more umeboshi if you wish it to be saltier. Pour sauce over prepared veggie noodles and toss gently.
Divine pad Thai between plates, adding chunks of avocado during plating so they do not turn to mush. Sprinkle with black sesame seeds and a quick squeeze of lime.0