Raw Pad Thai
Recipe and Photo Courtesy of Clean Plates
Whether you’re a meat-and-potatoes lover, a vegetarian or going gluten-free, Clean Plates takes the grunt work out of eating healthier. Founded by nutritionist Jared Koch, it features a free email, iPhone app, restaurant guides, food news and tips. If you eat…get fed by Clean Plates by signing up for their email here.
Inspired by and adapted from The Clean Plates Cookbook
Serves 4 to 6
· 2 limes
· 1 (1 1⁄2 inch) square tamarind pulp (see notes)
· 1⁄2 medium-size tomato, chopped coarsely
· 1⁄2 small shallot, quartered
· 2 tablespoons toasted sesame oil
· 1 1⁄2 teaspoons raw agave nectar
· 1⁄4 Thai chile, seeded, or more to taste (see notes)
· 1⁄2 garlic clove
· 6 tablespoons organic naturally brewed soy sauce or organic wheat-free tamari, divided
· 1 medium-size orange bell pepper, cored and cut into matchsticks
· 1 medium-size baby bok choy, cut crosswise into 1⁄4-inch shreds
· 1 medium-size carrot, cut into matchsticks
· 1 large king oyster mushroom, cut into 1⁄4-inch slices
· 1 cup snow peas, cut into 1⁄2-inch pieces
· 1 medium-size zucchini, cut into matchsticks
· 3 scallions, sliced thinly
· 1 tablespoon organic extra-virgin olive oil
· 2 (12-ounce) packages kelp noodles, chopped into 4-inch pieces (see notes)
· Bean sprouts, for garnish
· Microgreens, for garnish
· Chopped raw cashews, for garnish
1. Cut one of the limes into wedges. Juice the remaining lime to yield 4 1/2 teaspoons of juice.
2. Set the wedges and juice aside separately.
3. In a small bowl, combine the tamarind pulp with 1⁄2 cup of very hot water. Use a fork to work the mixture into a paste, removing any seeds. Set aside and let soak for 15 minutes.
4. In the jar of a blender, combine the tomato, shallot, sesame oil, agave, chile, garlic, 2 tablespoons of the soy sauce, and 1 1⁄2 teaspoons of the lime juice and process to a puree. Add the tamarind mixture and process until very smooth. Add more chile to taste and set aside.
5. In a large bowl, combine the bell pepper, bok choy, carrot, mushroom, snow peas, zucchini, and scallions. Add the olive oil, remaining 1/4 cup/60 mL of soy sauce, remaining 1 tablespoon of lime juice, and 2 tablespoons of the pureed sauce, stirring to evenly coat. Chill in the refrigerator for at least an hour.
6. Add the noodles to the vegetable mixture. Add more sauce to taste, tossing with tongs to evenly distribute the sauce.
7. Serve garnished with bean sprouts, microgreens, cashews, and lime wedges.
Tamarind pulp can be found in Asian, Latin, and Indian markets and at some natural foods supermarkets. Look for it packaged in blocks wrapped in cellophane.
Thai chiles can be found in Asian markets.
Kelp noodles can be found in the Asian section or the refrigerated produce section of most natural foods supermarkets.