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PAD THAI
Chef Roxanne Klein of Roxanne’s – Larkspur, CA
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
Pad Thai
- 2 Tablespoons tamarind juice
- 1 ½ Tablespoons maple syrup
- 1 ½ Tablespoons soy sauce
- 1 ½ teaspoons minced garlic
- 1 ¼ teaspoons minced Serrano chile
- 1 Tablespoon extra virgin olive oil
- ¼ teaspoon Celtic sea salt
- 1 cup julienned zucchini
- 1 cup finely shredded red cabbage
- 1 cup julienned carrot
- ½ cup julienned red onion
- 1 cup julienned Granny Smith apple (skin on)
- ½ cup julienned red bell pepper
- 3 cups julienned young Thai coconut meat
- 1 serrano chile, thinly sliced
- 2 Tablespoons fresh cilantro leaves
- Celtic sea salt and freshly ground pepper
Tamarind Juice
- 2 tamarind pods
- water as needed
Almond Chile Sauce
- ½ cup raw almond butter
- 1 tablespoon minced, peeled fresh ginger
- 2 cloves garlic
- 1 Thai dragon chile
- 2 Tablespoons lemon juice
- 2 Tablespoons maple syrup
- 1 Tablespoon soy sauce
- ¼ cup water, optional
- Celtic sea salt and freshly ground pepper
Garnish
- ¼ cup sweet chili cashews* or raw cashews, coarsely chopped
- 4 teaspoons soy sauce
- 2 teaspoons cold-pressed sesame oil
Method:
For Pad Thai:
In a food processor, combine tamarind juice, maple syrup, soy sauce,
garlic, chile, olive oil, and salt. Process until smooth. Place
zucchini, cabbage, carrot, red onion, apple, red bell pepper, coconut,
and cilantro in a bowl. Add tamarind puree and toss. Season mixture
to taste with salt and pepper.
For Tamarind Juice:
Split tamarind pods. Discard pods. Place pulp-covered seeds in water
to cover and soak one hour. Drain. Using hands, remove pulp that
surrounds seeds; discard seeds. Place pulp in small bowl and whisk
in just enough water to create a smooth paste. Measure out 2 Tablespoons;
reserve the remainder for another use.
For Almond Chile Sauce:
In a blender, combine the almond butter, ginger, garlic, Thai dragon
chile, lemon juice, maple syrup and soy sauce and blend until smooth,
adding the water to thin if needed. The sauce should be smooth and
have the consistency of room temperature ice cream. Season with
salt and pepper.
To Serve:
Arrange some Pad Thai mixture in center of each plate. Spoon ¼
of Almond Chile Sauce, 1 teaspoon soy sauce, and ½ teaspoon
of sesame oil around Pad Thai. Sprinkle with cashews.
Wine Pairing:
Salomon "Pfaffenberg" Riesling, Spatlese 1990, Austria
*Sweet chile cashews are available for
purchase from Roxanne’s Restaurant 415.924.5004
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