Coconut Pad Thai

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup raw almond butter*

2 tablespoons fresh lemon juice

2 tablespoons pure maple syrup

1 tablespoon soy sauce

1 tablespoon minced peeled fresh ginger

2 garlic cloves, minced

1 tablespoon minced serrano chile with seeds

1 to 2 tablespoons water

1/2 7-ounce block tamarind with seeds**

2 tablespoons soy sauce

2 tablespoons extra-virgin olive oil

2 teaspoons minced peeled fresh ginger

1 cup (packed) very thinly sliced Napa cabbage

1/2 cup chopped fresh cilantro

1 teaspoon fresh lime juice

2 large young Thai coconuts (also called white coconuts), outside husk cut away, cracked open with hammer, drained

1 1/2 cups matchstick-size strips peeled carrots (from 2 large)

1 cup matchstick-size strips red bell pepper

1 cup mung bean sprouts

1/2 cup matchstick-size strips seeded English hothouse cucumber

1/4 cup slivered fresh basil

Fresh cilantro sprigs

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