Pad Thai Noodles With Almond Chilli Sauce

4 cups Zucchini, spiralised 

2 cups Soft coconut meat from young coconut, thinly sliced, if unavailable, use cucumber

1 cup Carrot - julienned

1 cup Bell pepper - thinly sliced

1/2 cup Apple or persimmon - thinly sliced

1/4 cup Snow pea - cut halves lengthwise

1/4 cup Baby corn - cut quarter lengthwise

1 handful Basil leaves - thinly sliced

1 handful Chives - chopped

1/3 cup Sweet tamarind sauce (see below)

1/2 cup Almond chili sauce (see below)

A few tbs Cashew nuts or Thai basil snack (see below)

FOR SWEET TAMARIND SAUCE:

2 tbs Tamarind paste 

2 tbs Coconut nectar or sweetener of your choice

2 tbs Soy sauce or tamari

2 cloves Garlic - minced

1 tbs sesame oil

1/2 tsp Salt, or to taste

1/2 tsp Black pepper

• Mix all ingredients in a bowl.

ALMOND CHILLI SAUCE:

4 tbs Almond butter

1 cloves Garlic, minced

1 tbs Grated ginger

1 tbs Soy sauce or tamari

1 tbs Lemon juice

1 tbs Coconut nectar or sweetener of your choice

1/4 Thai chili or any hot chili, deseeded and minced

1 tbs Water

1/4 tsp Salt, or to taste

1/4 tsp Black pepper

• Mix all ingredients in a bowl or blender.

FOR THAI BASIL SNACK:

1 1/2 cups Dry coconuts

1 1/2 cups Cashew nuts

2 cups Basil leaves

6-8 Kaffir lime leaves, paper-thinly sliced

2 tbs Coconut nectar or sweetener of your choice

2 tsp Chilli flakes

2 tsp Onion powder

1 tsp Garlic powder

1 tsp Cumin powder

1/2 tsp Turmeric powder

1 tsp Salt