Shaved vegetables and Thai herbs are showcased with tamarind-almond sauce in this sweet and spicy dish.
First, gather and prepare your mise en place for the entire dish.
To prepare the sauce, in high–speed blender, combine the almond butter, ginger, tamarind, dates, garlic, sea salt, tamari, serrano chile and water until smooth. Set aside.
To prepare the noodles, cut as directed and set aside.
Just before serving, in a mixing bowl gently toss the zucchini and coconut noodles and the remaining vegetables—carrots, broccoli, snow peas and cilantro—with the olive oil to give the vegetables a bit of shine. Next, add a generous drizzle of the almond sauce, toss the noodles and plate the dish.
Garnish the noodles with sliced lime wedge, cilantro leaves, sliced chile and Curried Cashews.