Pad Thal

Cut open the chili peppers and remove the seeds. Whisk 1 pod with almond paste, 2 tbsp. maple syrup, 1 tbsp. soy sauce, 2 tbsp. juice of one lemon, 2 garlic cloves and ginger to a paste. Add enough water to make a creamy consistency – set aside to cool.

Cut coconut meat into julienne strips. Also set aside to cool.

3. tamarind puree, 1 tbsp maple syrup, 1 tbsp soy sauce, 2-3 cloves garlic, 1 chili pepper, olive oil and 1 pinch salt in a hand blender until a creamy paste is formed. Set aside.

4. coarsely chop cashews and drizzle with sesame oil. Set aside. Finely grate red cabbage. Clean and seed bell bell pepper. Cut bell bell pepper, zucchini and carrots into matchstick-thin strips, and red onion into paper-thin slices. Loosely mix the five vegetables in a large baking bowl and baste with tamarind sauce.

To serve, spread about half of the coconut strips evenly on the plates. Baste with one-third of the almond sauce.

Then top with half of the vegetable-tamarind mixture. Repeat everything, then evenly distribute cashew pieces, cilantro greens over the top. If desired, chop 1 more chili pepper very small and sprinkle on top. Baste with the remaining almond sauce.

Place the nut in the oven and heat at 150 °C until the shell bursts. Peel the flesh with a peeler before chopping.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and leich

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