Raw Pad Thai with Mango-Coconut Noodles

Photo: Raw Food for Real People

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This staple Thai recipe is traditionally made with rice noodles and spicy peanut sauce, but there are many raw alternatives. Some stores sell kelp noodles that are organic and raw. I really like them, and they definitely satisfy the noodle hankering I get from time to time (the Pad Thai photo in this book shows the dish made with kelp noodles). But we are going to create our own version using thinly sliced coconut meat, mangoes, and bell peppers. People love this dish! Of course, you can also use these “noodles” with many different sauces.

SERVINGS
2

INGREDIENTS
For the “Noodles”:
2 medium mangoes, julienned (cut into thin strips)
1 medium bell pepper (not green), thinly sliced
Meat of 3 medium young coconuts, thinly sliced
1/2 teaspoon sea salt
Juice of 1 medium lemon (about 1/2 cup)
1 tablespoon cold-pressed olive oil

For the Spicy Nut Sauce:
1 cup Nut Mylk (Blend 1/6 cup of your favorite nuts with 1 cup of water)
2 tablespoons nama shoyu (substitute tamari or 1 tablespoon miso paste to make gluten free)
1/4 cup cold-pressed olive oil
1/4 cup grated dry coconut
1 one-inch piece peeled fresh ginger
1 medium clove garlic
1/4 cup chopped dates
1/2 bunch fresh cilantro leaves, chopped (about 2 cup)
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
Finely chopped walnuts for garnishing
Chopped fresh cilantro for garnishing

PREPARATION
1. To make the “noodles”: Put the mangoes, bell pepper, and sliced coconut in a large bowl. Add the salt, lemon juice, and olive oil, and toss to coat evenly. Allow to marinate for at least 20 minutes.

2. To make the Spicy Nut Sauce: Put all the ingredients in a blender and blend until smooth.

3. Pour any excess liquid off the “noodles.” Pour the nut sauce over them and toss to coat. Top with chopped nuts and cilantro.

Recipe courtesy of Raw Food for Real People by Ron Rotondi. Printed with permission.

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