Pad Thai

Recipe Category:

 Entrees

Servings:

 6

Yield: 

 1/4 cup
Ingredients:

1 1/2 cups mushrooms (shiitake, enki, other)
1/2 Tbs
1/2 Tbs olive oil
1/2 Tbs Nama Shoyu (or soy sauce)
1/2 tsp balsamic vinegar
1/8 tsp lemon oil
1/2 coconut, green
1/2 lime juice
2 1/2 zucchini squash (or other squash) julienne
1 cup sprouts (e,g. micro-greens, snow peas sprouts)
1/4 Tbs grape seed oil

Preparation: 
  1. Make mushrooms marinade by combining olive oil, Nama Shoyu, vinegar and lemon oil.
  2. Add mushrooms and toss to lightly coat. Allow mushrooms to stand for at least 15 minutes.
  3. Using a hammer and screw driver. Make two holes in green coconut and pour out coconut water, reserving water. Next crack open the coconut and using a melon baller, scoop out long strand of the coconut meat.
  4. Mix the coconut "noodles", lime juice, squash, sprouts and grape seed oil. Just before eating, mix in the mushrooms.
Notes: 
  • An alternative marinade for the gnocchi mushrooms is a teaspoon of each - balsamic vinegar, olive oil and mirin.
  • An alternative marinade for oyster mushrooms is a few teaspoons each of cilantro oil and lime.
  • See stuffed bell pepper recipe for cilantro oil recipe.
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