May 20, 2011
Thanks to Chef BeLive for creating this simple yet elegant sauce. Check out his video.
Thai Sauce and Noodles
1 1/2 cups cashews (soaked 4 hours)
1/2 cup macadamia nuts (soaked 4 hours)
1 1/2 cups coconut water
1/4 tsp garam masala
1/2 cup Thai basil ( I used regular basil)
1/2 tsp cayenne ( I used 1/4 tsp)
1/4 cup agave (or your favorite sweetener. I used 2 Tbsp)
1 tsp sea salt (I used 1/2 tsp)
asparagus spears, marinated
1/2 cup dry cashews, crushed)
Mix nuts and coconut water in a high- speed blender until creamy.
Add remaining ingredients (except for asparagus and crushed cashews). Blend well and set aside.
Optional : marinate asparagus spears in melted coconut oil and nama shoyu for a few hours (or marinate and place in dehydrator for an 1 -2 hours).
Noodles (select one, or mix several)
1 package of kelp noodles
1 medium zucchini
1 celery root, peeled (optional)
I used 1 pack of kelp noodles, 1 zucchini, spiralized, and a small amount of spiralized celery root, which added a nice texture.
To soften the kelp noodles, place in a bowl of warm lime or lemon water. (I used lime for this recipe).
Massage the noodles with your hands, and set aside for at least 30 minutes. (The longer they soak, the softer they get). Placing the bowl of noodles and water in the bottom of the dehydrator for an hour works very well.)
If using more than one type of noodle, mix them together in large bowl.
I like to plate this dish. Place noodles on center of plate, top with Thai sauce.
Add marinated asparagus spears, cut in half, and sprinkle with crushed cashews.
Garnish with chopped basil and serve.
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