Chilled Raw Pad Thai Salad

Recipe Friday: Farm & Craft Chilled Raw Pad Thai Salad

Written by Marilyn Hawkes Category: Recipes Issue: July 2018
Group Free

If you’ve been to Farm & Craft, you know the menu is brimming with healthy options, from charred broccoli to a salmon poke bowl to avocado hummus. Recently, the restaurant added several new dishes, including Chilled Raw Pad Thai Salad, which has been a big hit with customers, says Samantha Roberts, Riot Hospitality Group executive chef.

Roberts is a big fan of pad Thai, but makes a cold version in salad form rather the hot dish found in Thai restaurants. To make it healthier, she subs spiraled zucchini and carrots in place of noodles and almonds for peanuts, because so many people have peanut allergies, she says.

You can make the vegetables at home if you have a spiralizer machine, but you can also pick them up at Sprouts or Whole Foods, Roberts says. And for those who don’t feel like cooking, Farm & Craft now has two locations: the original in Old Town Scottsdale and a new outlet on Seventh Street in Phoenix.

Chilled Raw Pad Thai Salad

Ingredients
1 medium zucchini, spiraled
1 small carrot, spiraled
3 oz. bean sprouts
2 oz. slivered raw almonds
3 oz. raw Brussels sprouts, shaved

Chili Almond Butter
1 tsp. sambal chili hot sauce
2 tsp. organic almond butter
1 tsp. tamari soy sauce
1 tsp. agave nectar
1 lime, juiced

Tamarind Honey
1 cup tamarind juice (Pick up at Ranch Market)
¼ cup honey

Preparation
Reduce ingredients until it becomes a syrup.

To assemble
Smear the bowl with chili almond sauce and then mix the vegetables with 2 tbsp. of the sauce. Place in the middle of the bowl and then drizzle with the tamarind honey. Serve with cilantro leaves and lime slices.