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Coconut Pad Thai


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  • 1/2 cup raw almond butter (available at natural foods stores)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons pure maple syrup
  • 1 tablespoon soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves minced
  • 1 tablespoon minced serrano chile with seeds
  • 1 tablespoon water - (to 2)
  • 1/2 seven-ounce block tamarind with seeds*
  • 2 tablespoons pure maple syrup
  • 2 tablespoons soy sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced peeled fresh ginger
  • 1 cup very thinly-sliced Napa cabbage - (packed)
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 2 large young Thai coconuts outer husk cut away (also called white coconuts)
  • 1 1/2 cups matchstick-size strips peeled carrots - (from 2 large)
  • 1 cup matchstick-size strips red bell pepper
  • 1 cup mung bean sprouts
  • 1/2 cup matchstick-size strips seeded English
  • hothouse cucumber
  • 1/4 cup slivered fresh basil
  • Fresh cilantro sprigs


Servings 4


Step 1

* Note: Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets.

For Almond-Chile Sauce: Combine all ingredients except water in blender or processor. Puree until smooth. Thin with water by tablespoonfuls, as desired. Season sauce to taste with salt and pepper.

For Tamarind Vinaigrette: Combine tamarind and enough hot water to cover in medium bowl. Let stand until pulp softens, breaking apart occasionally with fork, about 1 hour. Using slotted spoon, transfer tamarind pulp to sieve set over bowl. Press pulp through sieve, leaving seeds behind. Measure 6 tablespoons pulp into medium bowl (discard remaining pulp). Whisk in remaining 4 ingredients. Season with salt and pepper.

For Pad Thai: Combine cabbage, cilantro, and lime juice in small bowl; toss to coat. Sprinkle with salt and let stand 30 minutes.

Using small heavy knife, pry large pieces of soft coconut meat out of shells. Slice coconut very thinly into 2- to 3-inch-long strips.

Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl. Toss with just enough almond-chile sauce to coat lightly.

Arrange 1/4 of cabbage mixture on each of 4 plates. Top with coconut and mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired. Garnish with cilantro sprigs.

This recipe yields 4 servings.

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