Raw Pad Thai

We’re back on the wedding catering warpath kiddies. Next weekend the Hot Knives crew is shipping down to San Diego for a marathon baking and grilling session for what will, hopefully, be an epic reception. The menu is done and most of the kinks are worked out, but we’ve been slow to post the recipes. Now, here comes the deluge. First up, possibly the greatest raw vegan edible we’ve concocted this year: a cold pad thai salad made not of fatty coconut flesh like some vegan “chefs” do, but out of all the veggie trappings that make pad thai krinkley and fun, dressed in a tamarind-coconut milk. We’re still playing with the proportions, but you get the idea.
(Serves 4)

Coco-Tamarind Dressing
1/4 cup coconut milk
1 lemongrass stalk
5 kaffir lime leaves or the zest of two limes
1 Tamarind pod
2 tsp. rice wine vinegar
1 tsp. soy sauce
1/8 cup grapeseed oil
Raw Pad Thai
4 or 5 large carrots
1 quarter of a purple cabbage
4 radishes
1/2 cup bean sprouts
1/2 cup raw peanuts
1/4 cup cilantro leaves
4 scallions
1. In a small sauce pan, heat the coconut milk on medium heat. Beat the lemongrass against a hard clean surface until the outer laers start to split (this brings out more flavor int he infusion) and cut into manageable pieces. Place lemongrass into saucepan. Add kaffir lime. Let this heat until a rolling boil, then turn down to a simmer. Let cook for 15 minutes, then let cool.
2. Using your fingers,break open the tamarind pod and dig out each goop coated seed. Take a paring knife and carefully make an insicion that breaks through the goop membrane to the nut of the tamarind; then squeeze out the seed. Add tamarind pulp to the coconut milk mixture, blend or pulse together until smooth.
3. Combine the tamarind pulp, soy sauce and rice wine vinegar and chilled coconut milk in a blender or robot coupe and pulse until well combined. While blending, add the grapeseed oil in a steady stream to make an emulsion. Blend for an additional minute after all the oil is in the mixture and your sauce is done.
4. Roughly peel your carrots. Using a mandolin, or your vegetable peeler, slice carrots into thin ribbons. Collect in a large mixing bowl. Slice your purple cabbage in the same fashion. (Veggies should look like the garnish on a typical pad thai dish). Slice your radishes into pickle-sized chips. Add bean sprouts.
5. In a small sauté pan, toast your raw peanuts until slightly brown, about 5 minutes on medium heat. Let cool and chop roughly. Reserve 2 Tbs. for garnish and add rest to the salad.
6. Pluck individual cilantro leaves from their stem and add, as well as the scallions, roughly chopped.
7. Toss the pad thai with tongs, dress and stir until coated evenly. Chill in the fridge for at least one hour. Plate and dust with additional peanuts.

Beverage: Echigo Stout
Soundtrack: Acid Mother’s Temple, “Interplanetary Love”