Equipment
Ingredients
Noodle Base
- 200 g young coconut meat, cut into thin strips
- 250 g zucchini, julienned
- 100 g carrot, julienned
- 100 g red bell pepper, thinly sliced
Tamarind Almond Sauce
- 60 g almond butter, smooth and creamy
- 30 g tamarind paste
- 30 ml lime juice, freshly squeezed
- 30 ml maple syrup
- 30 ml coconut aminos
- 1 garlic
- 10 g fresh ginger, peeled
- 1 bird's eye chili
- 30 ml water, warm
Garnish
- 50 g bean sprouts, rinsed
- 10 g fresh cilantro, roughly chopped
- 30 g roasted almonds, crushed
- 1 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 789 kcal
- Protein
- 18 g
- Carbohydrates
- 64 g
- Fat
- 59 g
- Fiber
- 20 g
- Sugar
- 32 g
- Sodium
- 1106 mg
- Saturated Fat
- 32 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 7 g
- Potassium
- 1285 mg
- Calcium
- 228 mg
- Iron
- 5.4 mg
- Magnesium
- 202 mg
- Phosphorus
- 426 mg
- Zinc
- 3.3 mg
- Vitamin A
- 515 mcg
- Vitamin C
- 89 mg
- Vitamin E
- 12.7 mg
- Vitamin K
- 34 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.82 mg
- Niacin
- 4.1 mg
- Folate
- 108 mcg
- Water
- 242 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a julienne peeler and a chef knife, prepare the zucchini, carrot, red bell pepper, and young coconut meat. Place all the prepared vegetable and coconut noodles into a large mixing bowl.
In a blender, combine the almond butter, tamarind paste, lime juice, maple syrup, coconut aminos, garlic, ginger, bird's eye chili, and warm water. Process on high speed until completely smooth.
Pour the tamarind almond sauce over the coconut and vegetable noodles in the mixing bowl. Toss thoroughly to ensure every strand is evenly coated with the dressing.
Allow the salad to rest at room temperature. This passive time lets the acid in the sauce slightly soften the vegetables and allows the flavors to meld.
Divide the marinated pad thai between serving bowls. Top evenly with fresh bean sprouts, chopped cilantro, and crushed roasted almonds. Serve immediately with a lime wedge on the side.
Chef's Notes
- Young coconut meat acts as a phenomenal stand-in for traditional rice noodles. It offers a satisfying chew and natural sweetness that beautifully complements the sour tamarind.
- Tamarind paste acidity varies wildly by brand and preparation. Always taste your sauce before tossing and adjust the lime juice or maple syrup accordingly to achieve the perfect balance.
- For the absolute best texture, you can lightly salt the julienned zucchini, let it sit for 10 minutes, and squeeze out the expelled water. This prevents the final dish from becoming soupy.
- Using warm water in the sauce helps soften the almond butter and allows the fats to emulsify smoothly without splitting.
Storage
Refrigerator: 2 days — Store sauce and vegetable noodles in separate airtight containers to maintain crunch.
Troubleshooting
Sauce is too thick to blend properly or coat the noodles evenly
Cause: The almond butter was very stiff or the tamarind paste was highly concentrated
Fix: Add additional warm water to the blender, 15ml at a time, blending until the desired pourable consistency is reached
Prevention: Use natural, runny almond butter and ensure the water added is warm to help emulsify the fats
Dish tastes overly sour or lacks depth
Cause: Varying acidity levels across different brands of tamarind paste
Fix: Blend in an extra 5ml to 10ml of maple syrup to balance the acidity
Prevention: Taste the sauce before adding it to the noodles
Cultural Context
Pad Thai was popularized in the 1930s by Prime Minister Plaek Phibunsongkhram as a national dish to promote Thai identity. This modern raw interpretation honors the traditional flavor profile of sweet, sour, salty, and spicy, while replacing cooked rice noodles with young coconut meat, a refreshing staple ingredient deeply rooted in Southeast Asian agriculture.
