Ribbons of soft coconut stand in for noodles in this version of the popular Thai dish.
Recipe information
Yield
Makes 4 servings
Ingredients
Almond-chile Sauce
Tamarind vinaigrette
Pad thai
Preparation
For almond-chile sauce:
Step 1
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:
Step 2
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:
Step 3
Combine cabbage, cilantro, and lime juice in small bowl; toss to coat. Sprinkle with salt and let stand 30 minutes.
Step 4
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.
Step 5
Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl. Toss with just enough almond-chile sauce to coat lightly.
Step 6
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.
Step 7
*Available at natural foods stores. **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.
