Coconut Curry Pad Thai

A New Beginning with Whole Plant Foods...

Learn Delicious and Creative Plant-based Cuisine to:

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Chef: Chef Eric Rivkin / +506 8886-6802/ emrivkin@gmail.com

Coconut Curry Pad Thai

• 1 cup sprouted lentils, chickpeas, or mung beans

• 1 cup steamed jackfruit seeds, pejibaye, heart of palm, sweet potato, or other starchy root 

• 1 cup fresh tomato, chopped, or whole cherry tomatoes

• 1 red bell pepper, chopped

• 1/2 cup green onions or chives, chopped

• 1-2 large carrots, spiral sliced

• 1 large zucchini, spiral sliced

• 1 jicama root, spiral sliced

• 1 beetroot, spiral sliced

• 5 red cabbage leaves, thinly julienned

• 1 cup soft coconut pulp cut into long noodles

• Juice of 1 lime or lemon

• water or coconut water for desired consistency

• Chinese cabbage leaves or other large leafy green for presentation   

• Squeeze lime juice on all ingredients, toss lightly, then add main
  Sauce (Next Recipe)

Pictured: Eric Rivkin, Kristine Kelly (@Plantbaseddaily), Nathi Toro (@nathi.toro)

Regenerate Your Reality hosted an inspiring class series and farm-to-table meal featuring the REAL PURA VIDA COMIDA, a new and super-healthy Costa Rican cuisine focused on fresh, whole, plant-based foods in delicious, easy-to-prepare raw and wholesomely cooked recipes. During this class whole farm-fresh foods cultivated in Costa Rica are  transformed into delicious works of art with the most vibrant nutrition energy possible! taught by Eric Rivkin World Famous Plant Based Chef

Curried Thai Coconut Soup or Sauce

• Classic Thai coconut and lemongrass flavor for a freshly made sauce or soup

• 1 cup lemongrass infusion (Blend lemongrass and strain out grass into liquid)

• 2 cloves garlic or to taste 

• 2 Tbsp untoasted sesame oil (optional) or 2 tbsp sesame seeds, soaked and rinsed

• 5 medjool dates

• 1 cup young coconut water

• 1⁄2 cup raw almonds, soaked 8 hours, peeled

• 1 tsp mild curry powder

• Dash of galangal root

• Dash black pepper

• 1 tsp fresh ground flax seed


• ½ tsp ground ginger
  ½ tsp garam masala

• 2 cups coconut pulp

• 1⁄2 cup cilantro leaves, packed

• Juice of 1 lime

• Pulp from cucumbers

• 1 Tbsp lime zest

• 1 Thai pepper or to taste 

• Pour the Thai Lemongrass Infusion into the blender and add all of the rest of the ingredients. 

• Blend until creamy and smooth.