To make this popular Thai dish suitable for detox and raw food diets, we use strips of young coconut meat in place of the usual noodles. You will need meat from a young coconut; if you can’t find them in your local supermarket, then try Asian grocers or health food stores. Substituting coconut meat for noodles does more than make this dish detox-friendly – it also provides great nutritional benefits. Coconut meat is a an excellent source of dietary fibre and is high in manganese, a mineral that supports the immune and nervous systems and helps to metabolise fat and protein. Coconut is high in lauric acid, which helps ward off bacteria and infections and the natural iodine content can also support thyroid function.
Young coconut meat, 60 g
Cabbage (white), shredded, 30 g
Carrot, shredded, 40 g
Red radish, cut into fine strips, 40 g
Chives, chopped, 6 g
Shallot, chopped, 1 pc
*Sweet turnip (dried), chopped, 4 g
Pumpkin seeds, 15 g
Sunflower seeds, 15 g
Bean sprouts, 40 g
Sea Salt, Pinch
Pepper black, To taste
Red oak, 20 g
Green oak, 20 g
Raw Phad Thai Sauce Ingredients:
Sweet potato, cooked, 250 g
Tamarind juice, 70 ml
**Detox Chilli Paste, 5 ml – 10 ml
Pineapple juice, 150 ml
Sea salt, Pinch
Black pepper, To taste
Cayenne pepper, Pinch
*Sweet turnip is optional
**Click here to find the recipe for Detox Chilli Paste
Begin by preparing the sauce. Peel the cooked sweet potato and grate finely into a bowl. Add 5 ml of the Detox Chilli Paste and whisk well. Taste, and adjust with more chilli paste if desired. Add tamarind juice, salt, pepper and cayenne pepper. Continue whisking, add the pineapple juice slowly until you reach a sauce consistency. (Any left over sauce can be frozen for later use.)
To make the Raw Phad Thai, begin by cutting the coconut meat into short noodle-like strips. Place the strips in a mixing bowl and add the cabbage, carrot, radish, chives, shallot, sweet turnip, half the pumpkin seeds, half the sunflower seeds, and half the bean sprouts.
Add 4 tablespoons of the sauce and mix well with your hands. Check the consistency, and add a little more sauce if necessary. Check the flavouring and adjust with salt and pepper if desired.
Serve onto plates, garnishing each plate with the salad leaves, 1/2 a lime and the remaining pumpkin seeds and sunflower seeds. Any left over sauce in the bowl can be drizzled on top.