Blog: Concerns For Cooking Delicious Meals From To From Hands (Head Salma Douma)
Radical Raw Pad Thai: serves 2, more or less
Sauce:
1 Tb tamarind paste
1 Tb chopped ginger
1-2 cloves chopped garlic
1-2 Tb agave (or 1-2 dates)
6 Tb tamari
2 Tb chili sauce
3 Tb tomato puree
1 t chili flakes
Juice of 1 lime
1/2 t coriander
1/2 t paprika
Pinch of cayenne and chili, if you want it hotter =)
Raw oil, if desired
Water, as needed
Pasta:
1 large zucchini
Garnish:
Cilantro
Raw jungle peanuts!
Bean sprouts
Hot sauce
Scallions
Marinated mushrooms and broccoli (put some tamari on and warm for an hour in the dehydrator)
To makes the sauce, put all ingredients in blender and add enough water to just cover them. Blend until smooth, see if you want more heat, or anything else.
To make the pasta, slice the zuc on a mandoline or spiral slicer. Add enough sauce to evenly coat the noodles. Garnish. Eat! The heat of the chili makes this dish perfectly warming on its own - no heating necessary.
In other news: while I enjoyed my Pad Thai, the fam had a sandwich night. We used the best bread in the world, baked yesterday with love at The Common Loaf Bakery in Tofino. My mom also baked some eggplant (which I could not resist, and added to my pasta), tofu, and laid out a bunch of different toppings.
You know it was a successful dinner when my little brother, Daniel, was fighting for the last tomato, sprouts and lettuce
