Ingredients

1/2 cup raw almond butter*

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 to 2 tablespoons water

Tamarind vinaigrette

• 1/2 7-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

Pad thai

• 1 cup (packed) very thinly sliced Napa cabbage
• 1/2 cup chopped fresh cilantro
• 1 teaspoon fresh lime juice

• 2 large young Thai coconuts (also called white coconuts), outside husk cut away, cracked open with hammer, drained

• 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

Description

Ribbons Of Soft Coconut Stand In For Noodles In This Version Of The Popular Thai Dish.

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