Raw Aussie Athlete!
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Alright. Hey everybody!
Coming at you from Chanthaburi, Thailand.
We're out here for Grant Campbell's awesome
Raw Aussie Athlete Retreat.
It's been an amazing time so far
Plenty of adventures, waterfalls, hikes,
outings to (fruit) buffets, and different
tours
and exploring the local city of Chanthaburi 
and eating the amazing, abundant fruit that is available here.
Today we wanted to show you guys a fairly simple recipe.
Since we're in Thailand we
thought it would be nice to
enjoy a very popular dish that they make here
which is Pad Thai.
So I'd like to walk you guys
through a simple recipe
of how to create your own Pad Thai.
First off, we have the noodles.
For ours, we are using
cucumber, (daikon) radish, carrot, bok choy,
and a local green called pak boon also known as water spinach
(or morning glory).
Usually back home when I make Pad Thai
I would use zucchini and not cucumber
but both of them work perfectly
so which one that you prefer and that you
have an abundance of,
feel free to use that.
So that is the noodle/vegetable base.
Now let's move on to the sauce.
For the sauce we will have
mint, Thai basil, green onion, cilantro (aka coriander).
Those are our herbs.
We will be using tamarind for the sweet & sour component.
We will also be using ginger, cumin and coriander seed, ground.
Ginger and the coriander (seed) and the cumin are all optional ingredients.
Feel free to mix and match whatever you see
here.
We also will have side options.
We have here baby corn.
It's a very, very tender, sweet, crunchy vegetable we have out here.
It's really, really nice. Nice and fresh.
We also have cherry tomatoes that will be on the side.
And we also have mushrooms. You can use fresh mushrooms.
Today I had some dried mushrooms that I brought from America
so I'm rehydrating some of those in water,
and put those on the side
for people to add for a different texture
it's going to be a little meatier, a little
tougher,
...give it a nice flavor. For the base of the sauce, 
along with all the herbs, the tamarind, the ginger
we will be using Namdok Mai mangos.
Beautiful sweet, sweet, creamy mangos.
If you don't have mangos, you could use things that are more in season.
Soon there will be peaches and nectarines.
Those would be great to use as well.
We also have coconut milk.
Now this coconut milk I bought fresh from the market. Fresh presssed.
If you do not have access to someone who can make fresh pressed coconut milk
You can buy the mature coconut (young coconut is better and easier to work with).
You scoop out the meat and blend that with
the coconut water
and that will create your own coconut milk.
It is probably smart to strain it after you
blend it to get out the fibers.
The fibers are not easily digestible.
Just so you guys keep in mind, we're making
food for 15 people here.
The amounts that you just saw is not would
you would make for yourself
or for a couple of people.
For that we will give you a little description below of what 1 serving would look like.
I'm taking out the seeds from the tamarind in coconut water.
Cheeking the mangos and then scooping them into the bowl.
(Squeezing) the juice from the pits.
[Chopping the baby corn.]
So now I'm using my little handy noodle maker to make these cucumber noodles.
If you have one of the big spiralizers that...
you can stick the cucumbers and zucchini in sideways.
It makes a bit too thick of a noodle than what I prefer for a Pad Thai.
So I prefer one of these handheld noodle makers. 
It makes the perfect Pad Thai (noodle) texture and (noodle) size that I'm looking for.
Be careful not to cut yourself. Keep your
fingers tucked back.
Save the core of the cucumbers (after making noodles).
(We try to) never waste an ingredient.
If I was using zucchini instead of cucumber,
I would put the middle pieces (cores) in the sauce
(as) it would be a nice thickener.
[Chop the cucumber cores and mix them in with the Pad Thai vegetable base.]
Here we have the shredded pak boon,
the shredded bok choy,
(daikon) radish made into noodles,
the carrot made into noodles,
and cucumber made into noodles.
[If using dried mushrooms rehydrate them for a 1-2 hours in water or coconut water.]
[The shredded cilantro (aka coriander) on
the side.]
[The side of corn and the side of tomato.]
[Add some daikon root, carrot and some of the cucumber cores to the sauce.]
[Chop the carrots and add to the mix.]
 So now it's time for the sauce, you guys.
It's so hard to use tools to scoop (into the
blender).
I just use my (washed) bare hands.  
So in here we have the mango,
a bit of the extra cucumber to add volume,
and the (daikon) radish and carrot.
Now we're going to add some green onion.
If  you have a decent blender you won't have to
chop up your herbs before (blending).
We have some fresh mint
and we have some Thai basil
again I would normally put cilantro in here as well
but some people are intolerant (or don't like the taste) of cilantro
so they have it (served) on the side.
I like my Pad Thais heavy on the basil. Put a little slice of ginger.
We have coriander (seed) which is similar to cilantro 
but it doesn't have that cilantro taste that (many) people don't like. [Coriander seeds are the seeds of the cilantro plant. In Australia, the leaves are called coriander.]
There will be tamarind (in the sauce) which we were soaking in coconut water
but I'll add that in at the end.
This is just a sample of the sauce we're making.
We have coconut milk. We made this recipe a few nights ago and
did the same thing but used (raw) tahini instead of coconut milk
and I find that it pretty much works the same.
[Add the coconut milk to the blender jug.]
Sundried tomatoes. I got these local in California.
They're salt-free, oil-free.
Many of the dried tomatoes out there in the
market, they're oily, salty and preservative-rich.
I recommend trying to find organic, non-salted, plain dried tomatoes.
Right. Off to the blender...
[Blend the sauce. Don't blend until it gets hot.]
Alright. That's one batch of the sauce.
Again we'll put down in the description below what a recipe would look like for 1-2 servings.
Alright. So we have a beautiful bed of vegetables here.
And now we have a finished product of the sauce.
A lot of sauce for 15 people. We all like
it pretty saucy.
[Ohhhh. Oh dear. Delicious sauce. Ohhh. ]
My good friend Simon. My durian partner in crime (will help pour the sauce).
It's like Pad Thai meets chili sauce.
I'd like to give a shout out to my brother
Chris Kendall for the inspiration for this recipe.
Check out his website: therawadvantage.com
Get all the sauce evenly distributed through
the veggies.
It's my friend Edvin's birthday.
I wanted to make something special for him.
[Excited. Yep. It's going to be really good.]
I have prepared for all of you
a nice, delicious, satisfying Pad Thai.
In here, cucumber noodles, carrot noodles,
(daikon) radish noodles, chopped up cucumber, chopped up bok choy,
and chopped up pak boon.
And we have sides of cherry tomatoes, cilantro.
We have rehydrated shiitake mushrooms that I brought from California
that I dehydrated myself.
We also have baby corn and then a little extra cucumber noodles on the side.
With a lovely Thai coconut, mango sauce.
Very, very rich and beautiful.
Stay tuned...
for the next exciting adventure
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