What's Cooking?

Raw Coconut Mango Pad Thai

These fresh, raw veggie noodles are tossed with rich coconut.

Serves 6

What You Need:

3 cups peeled and deseeded mango 
3 cups soft young coconut (or firm avocado) 
3 cups seeded cucumber 
3 tablespoons fresh lime juice
1/2 teaspoon salt
3 red jalapeño peppers, finely julienned
6 mint leaves, cut into long fine strips
1/2 pound arugula, for garnish
1 tablespoon sesame seeds, for garnish

What You Do:

  1. Cut mango, coconut, and cucumber into long, thin julienne strips, resembling noodles. 
  2. Combine remaining ingredients and toss gently with noodles. 
  3. Arrange arugula on individual plates and pile each with a serving of Pad Thai. Sprinkle with sesame seeds and serve.

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