RAW PAD THAI
What to do with the ends of the carrots, herb stems, and ginger peels? Instead of putting them straight into the compost, store them in a container in the freezer. When the container is full, boil the scraps for half an hour in a soup pot, strain, and you’ve got a unique, homemade vegetable stock!Emily is a private chef on Kauai. She has cooked her way through our National Parks as a backcountry chef, studied in France, and was head pastry chef at a large vegan and gluten-free restaurant in Wyoming. To book a personalized dinner with Emily, please contact her through www.chefemilybucks.com.Featured Farms: Moloa’a Organica’a, Glory Farm with Hannah
- Large Bowl
- 1 Large Daikon
- 1 Medium Carrot
- 4 Fresh Basil Leaves
- ⅓ Cup Creamy Peanut Butter, Almond Butter, or Sunflower Butter
- 2 Tbsp. Soy Sauce
- 3 Tbsp. Maple Syrup, Agave, or Honey
- ½ Lime About 2 Tbsp. Lime Juice
- 1 tsp. Chili Powder
- ½ Jalapeño
- 2 Tbsp. Shredded Ginger
- 2 Tbsp. Water
- Bean Sprout
- Roasted Peanuts or Almonds
- Fresh Cilantro
- Blend all dressing ingredients together in a blender.
- Peel the carrot and daikon.
- Using the thin slice on a mandolin, slice the daikon length-wise. With a knife, cut the daikon pieces length-wise again to make “noodles.”
- Grate the carrot.
- Chop the basil.
- Place all ingredients in a large bowl.
Plate and Serve.
- Pour the dressing over the “noodles.”
- Divide the “noodles” into 4 separate bowls.
- Top with roasted peanuts, fresh cilantro, and bean sprouts.
- Add chopped jalapeño or green onions if desired.