I can’t believe the week is almost over! It went by so fast! I’ve been enjoying the best sunny days ever in Montreal. It’s so unusual to have warm temperatures in this time of the year in Canada, people are so excited that if you go downtown you can actually see young people in their swimsuits walking in the street! And we’re just around 15-25ºC haha so funny!
So, about the recipe. You’ll need a few ingredients, and just so you know this is not your average Tad Thai, trying to keep it 811 was kind of hard but for sure not impossible. First you’ll need to prepare all your ingredients and then the dressing. Instead of adding the dressing to the salad and mixing them, what I did was to serve the dressing in a small bowl and add some to my Pad Thai as many times as needed.
There are two ways to do the dressing and both are super delicious. I’ve tried both in Pad Thai style and honestly I really enjoyed the two. The pictures are from the second Pad Thai recipe, so you can choose the recipe that matches your preferences.
Gastrawnomica’s Pad Thai with Spicy Thai Dressing
2 carrots, julienned
1 beet, julienned
2 zucchinis, spiralized
1 1/2 cup raw broccoli flowerets
1 big Avocado
3/4 cup coconut water
¼ cup cilantro
¼ cup basil
2-3 dates, preferably soaked
Sprinkle of cayenne pepper
Blend all ingredients and adjust seasoning to taste.
Serve Pad Thai over individual bowls and top with dressing. Mix veggies and sauce well and enjoy!
For the second Pad Thai (from the picture) I tried to use a lot of Thai flavors that you usually find in traditional Thai food. The Pad Thai base was the same as the first one, of course you can add more veggies if you want to, or whatever you have on hand.
The dressing was more like a sauce and not as creamy as the first one. Super different but both tasty. I didn’t measured the ingredients this time, I guess I wasn’t sure if I was going to like it. But you can add more or less, I’m sort of guessing a little bit with the amounts so do it little by little until you reach your favorite consistency.
Gastrawnomica’s Thai Sauce
1/4-1/2 cup coconut water (add little by little until desired consistency)
1/4 cup cilantro
3 tablespoons raw almond butter
2 tablespoons coriander sprigs
1/4 teaspoon fresh ginger
1/2 teaspoon dried chilli flakes or cayenne (optional)
Blend until smooth.
I topped my Pad Thai with a few chopped almonds. As you know, peanuts are traditionally used in Pad Thai so I preferred to use some almonds. Mix your veggies with some of the sauce and dig in!
Hope you enjoy this super simple recipes and let me know what you think!