Alila Ubud, Bali

British chef Silvena Rowe took Alila’s Balinese properties by storm in February, creating culinary masterpieces adored by celebrities, royalties and guests of Omnia Gourmet – her restaurant line that serves gluten-free, sugar-free and raw food. Let’s recreate one of her signatures! Visit Alilahotels Website

Omnia Young Coconut & Tamarind Pad Thai

Serves 4

PREPARATION

For the peanut sauce, combine all ingredients except water in a blender or processor and puree until smooth. Thin with water as desired. Season sauce to taste with salt and pepper. Then make the tamarind dressing by combining tamarind and enough hot water to cover in a medium bowl. Let stand until pulp softens, breaking apart occasionally with a fork, for about an hour. Using a slotted spoon, transfer the tamarind pulp to a sieve over a bowl. Press the pulp through the sieve, leaving the seeds behind. Measure six tablespoons of pulp into a medium bowl (discard remaining pulp). Whisk in the four remaining ingredients. Season with salt and pepper.

For the pad Thai: combine cabbage, coriander and lime juice in a small bowl; toss to coat. Sprinkle with salt and let stand for 30 minutes. Then, using a small yet heavy knife, pry large pieces of soft coconut meat out of shells, and slice them into two- to three-inch-thin strips. Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in a large bowl. Toss with just enough peanut sauce to coat lightly. Finally, arrange some of the cabbage mixture on each of the four plates and top with coconut and mixed vegetables. Drizzle tamarind and more peanut sauce over, if desired.