1 tablespoon jarred tamarind paste (available at Asian markets and ethnic sections of well-stocked grocery stores)
1 1/2 tablespoons raw honey
1 1/2 tablespoons raw coconut aminos (a soy-sauce substitute available at health-foods stores or natural-foods sections of well-stocked grocery stores)
2 garlic cloves, peeled and chopped
1 serrano chili, stemmed, seeded and chopped
2 tablespoons olive oil
1/4 teaspoon sea salt, or to taste
1 small- to medium-sized butternut squash, peeled
1 large daikon radish, peeled
2 young Thai coconuts
1 cup thinly shredded red cabbage (reserve a few whole, outer leaves to use as bowls in final presentation)
1 1/2 cups finely julienned carrot
1/2 cup thinly sliced red onion
1 cup finely julienned green apple
1/4 cup chopped fresh cilantro
Almond-Chili Sauce (recipe follows)
In a blender, puree the tamarind paste, honey, coconut aminos, garlic, chili, olive oil and salt until smooth.
Using a vegetable peeler, shave the squash into thin strips resembling noodles to measure 3 cups. Repeat process with the daikon to measure 21/2 cups.
Using a cleaver or sturdy knife, crack open the coconuts, reserving water for the Almond-Chili Sauce, and remove meat in largest sections possible. Julienne meat to resemble long noodles to measure about 3 cups.
In a mixing bowl, combine squash, daikon and coconut with the cabbage, carrot, onion, apple and cilantro. Add tamarind puree and toss until evenly coated.
Using cabbage leaves as bowls, arrange a portion of pad thai in center and drizzle with a bit of Almond-Chili Sauce.
Makes 12 servings.
ALMOND-CHILI SAUCE: In a blender jar, combine 1/2 cup raw almond butter, 1/4 cup coconut water, 1 1/2 tablespoons peeled and grated fresh ginger, 2 peeled garlic cloves, 1 stemmed Thai chili (seeded or whole depending on preferred spiciness), 2 tablespoons lime juice, 2 tablespoons raw honey, 1 tablespoon raw coconut aminos and salt and pepper to taste. Blend until smooth and creamy, adding more coconut water if necessary.
— Recipe adapted by Autumn Faber from "Raw," by Charlie Trotter and Roxanne Klein.