RAW PAD THAI

“NOODLE” INGREDIENTS:

1 large daikon

1 medium carrot

4 fresh basil leaves

“NOODLE” METHOD:

> 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. 

DRESSING INGREDIENTS:

1/3 cup creamy peanut butter, almond butter or sunflower butter

2 tablespoons soy sauce

3 tablespoons maple syrup, agave, or honey

½ a lime (about 2 tablespoons lime juice)

1 teaspoon chili powder

½ a jalapeño

2 tablespoons shredded ginger

2 tablespoons water

DRESSING METHOD:

> Blend all ingredients together in a blender.

> Pour the dressing over the “noodles.” 

TOPPING INGREDIENTS:

Bean sprouts

Roasted peanuts or almonds

Fresh cilantro 

ASSEMBLY METHOD:

> Divide the “noodles” into 4 separate bowls.

> Top with roasted peanuts, fresh cilantro, and bean sprouts.

> Add chopped jalapeño or green onions if desired. 

EXTRA TIP:

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