How is it possible to come out with the peculiar idea of combining pad-thai sauce to avocado, vermicelli and carrots? It may sounds like a strange match, at first. Well, it becomes possible, if you accidentally buy vermicelli instead of noodles, find a lonely avocado in a bowl, and have a pad-thai sauce left over and crave to find a way to use it. This recipe, in some way, is a sort of “art accident” – It wasn’t planned, but turns-out to be super delicious! Don’t be shy, go on and try!
Notes: Vegan, Vegetarian, Lactose-Free, Gluten-Free, Kosher Parve.
You will need…
- 450 g rice vermicelli
- 4 cups shredded kale
- 4 cloves garlic, minced
- 4 shallots, thinly sliced
- 4 scallions trimmed, white and green parts separated
- 1 cup shredded carrots
- 1 cup cashew nuts
- bio hazelnut oil
For the sauce:
- 1/3 cup xylitol
- juice from 2 limes
- 3 tablespoons tamari
- 1 1/2 tablespoons tomato paste
- 1 teaspoon honey
- 1 teaspoon white miso
- 2 teaspoon tamarind concentrate
- 1/2 teaspoon coriander, grounded
- 1 red thaï chile, finely minced
For the toppings:
- 1 ripe avocado, diced into 1/2-inch cubes and tossed with 2 teaspoons of lime juice
- toasted almonds, ground
- lime wedges
*Each plate has to be done one after the other, on serving at a time, to make sure that everything got the perfect texture. Each portion takes couple of minutes to cook, and this recipe make about four servings. Adjust the quantity if you need more or less servings.
To prepare the vermicelli: Just fill a large pot with hot/warm water and put the vermicelli in there for about 10 minutes (making sure that the water is covering completely.)
Let’s get it started: In a wok or large pan, heat oil to medium-high heat. Throw in 1/4 of the shallots, 1/4 white parts of the green onions and 1 garlic clove. Let cook for about two minutes, then add 1/4 of the cashew nuts, greens onion, kale, and carrots, and a quarter of the noodles, stirring for another minute or two. Pour in a quarter of the Pad Thai sauce, stir couple of minutes. Finally top with crushed almonds and cilantro, squeeze in the lime wedge, turn off heat, top with the avocado cubes and serve immediately!