Yummmm! Pad Thai

[Guest guest]

From the book: " Rawsome! " by Brigitte Mars

 

Pad Thai

 

2 cups white cabbage

2 cups purple cabbage

2 cups noodlelike slivers of young coconut meat

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh basil

 

Sauce:

1 inch fresh gingerroot

6 dates soaked for 20 minutes (I used 4 medjoul dates)

2 tablespoons tamarind paste (soaked for 20 minutes in 3 tablespoons

water: do not drain) OR lemon juice OR lime juice.

1/2 cup orange juice

1/4 tsp cayenne

1/4 cup tahini or almond butter (I used almond butter)

1/2 cup cashews or pine nus, as garnish

 

 

 

NOODLES:

Hand chop or use the large blade on the food processor to grate the

cabbage. (I used my spirooli, works great.)

 

Combine coconute, cabbage, and herbs in a large bowl and toss

(I didn't have cilantro or basil, and it was still delicious!)

 

SAUCE:

Combine all sauce ingredients in a blender or food processor, and puree.

(This worked for me in a " Magic Bullet " blender.)

 

TO FINISH:

Pour the sauce over the coconute and cabbage noodles, and garnish with

nutes.

 

 

 

Yummmmm.

 

 

 

 

--

Marjorie Roswell

3443 Guilford Terrace

Baltimore, MD 21218

mroswell

410-467-3727

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