‘Tis a grey day in Wales and the streets of Bangkok seem a million miles away. There’s a man we know, who moonlights as a pole dancer (it is Bangkok) who makes the best Pad Thai, just off the chaotic Kaosan Road. He whips it up in seconds, with his vivid painted blue nails and long fake eyelashes. It normally contains little dried shrimps and eggs, which we don’t add, but the rest of the ingredients are so simple and classically Thai.
This type of Pad Thai recipe has been in my mind for a while and Jane just kick started me into getting it done. I knew I wanted coconut in there somewhere, to make up for the flavours of shrimp, fish sauce and egg, but it needed something else. I sought inspiration on the interweb and found a great recipe at the taste space food blog. Just add almonds!
This is a taste sensation, as you would imagine from anything faintly Thai. Thai’s food knows no mediocrity, over cooked veggies or insipid stews. Its all fresh and POW! over there.
For the salad itself, you will need a sharp knife and a French peeler. Really, no cooks drawers are complete without one, so it’s a wise purchase. You will save years of your life peeling things, they are so easy to use and in this recipe, double as an ace veg noodle maker. Yes, no noodles here, just veggies. Making it super healthy and crunchy.
You can use some kelp noodles as a base if you are in a rush, this salad does take while to get together. Kelp noodles are really interesting and taste fantastic, not disimilar to a noodle. They are also completely raw (aka good for the belly and body). They are widely available and well worth an experiment.
The salad base will be good with other things like carrots, cauliflower and apples for instance. We have gone for something a little closer to home i.e. whats in the fridge.
The kitchen is still full of the aroma of this intense dressing and the salad not only tastes wonderful, but is a rather sexy little number to boot! It’s a looker.
This is the perfect summer salad to impress your friends (if they need any further impressing) and to treat your nearest and dearest to a taste of Thailand with a twist. It is ideal served as a main course, but could also make a super side dish or starter. Basically, you need to try this, however its served!
Coconut Pad Thai Salad with Almond & Orange Dressing
The Bits – One Big Bowlful
I know this looks like a hefty amount of ingredients, but don’t fret, its easy peasy really….
1 large courgette (ribboned)
1 head chicory (very thinly sliced whole)
1 red pepper (very thinly sliced)
2 spring onions (finely chopped)
1 stick celery (ribboned)
2 handfuls finely grated white cabbage
1 big handful sprouted mung beans (we used sprouting aduki beans also)
1 orange (peeled and chopped small)
1/2 small coconut (chopped into small chunks)
1/2 cup peanuts – roasted is nice if you’re not a raw one (crushed)
1 tbs sesame seeeds
1 lime (wedges for serving)
3 tbs tamari (or g.f. soya sauce)
2 teas sweetener (agave, brown rice syrup etc)
2 cloves garlic (minced/ crushed)
1 inch ginger (finely chopped)
1 chilli (finely diced)
1 big lime (juice)
4 dates (soaked until soft)
1/2 cup of almond butter (we make our own using soaked almonds and a lot of blending, plus a little water. You may use peanut butter here)
Sea salt (if you like)
Ribbon and chop all your salad bits and get them into a lovely big bowl. To ribbon easily, keep your fingers out of the way and bring the peeler down in smooth, firm motions. Flip the veg regularly to ensure it is evenly peeled and by the end, you should be left with only a little slither, which can be sliced and tossed in also. Reserve a few of the peanuts, sesame seeds and coconut for serving later.
In a blender, add all of your dressing ingredients and whizz up for a few minutes until a smooth texture has formed. Taste it and adjust accordingly, normally the decision will be, sweeter or not? It may need a little more lime, use the lime reserved for serving.
Mix the dressing into the salad, gently does it, some of those ribbons are quite fragile and look great when served whole.
Dish up with a big smile and be prepared for some yummmmmssss!
Sprinkle a few peanuts, coconuts and sesame seeds and finish with a little twist of lime juice.
We Love It!
WOW. A really stunning salad. Jane said it was “more than lovely, INCREDIBLE! This salad is genius…..”
Pad Thai is one of Thailand’s national dishes. It has been served in Siam (Thailand’s old name) for thousands of years, but was made popular by president Luang Phibunsongkhram in the 1930’s. He wanted to lower the consumption of rice in Thailand, which was making good money being exported, and therefore promoted Pad Thai as being proudly Thai and virtuous. He set about educating the nation in making rice noodles, especially the under privileged, training them to sell Pad Thai dishes, selling them in small cafes or from street carts. This may have something to do with the amazing array of Thai street food in modern day Thailand.
Now for a blast of Thai blues from my favourite bar in Bangkok, the legendary ‘Adhere Blues’ bar. They don’t serve Pad Thai, but they do serve up some serious blues chops…
I love how you added tamarind to your sauce! What a great idea!