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
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
1 cup tamarind juice (Pick up at Ranch Market)
¼ cup honey
Reduce ingredients until it becomes a syrup.
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.