It’s not just the food that can slow down service, drinks can too.
In a large bowl, combine the zucchini, cabbage, carrots, red onion, apple, red bell pepper, coconut meat, sliced serrano chile, and cilantro leaves.Add the tamarind purée and toss to coat.
Season the pad thai to taste with salt and pepper..In a small bowl, toss the cashews with 1 teaspoon of the white sesame oil.In a blender, combine the almond butter with the ginger, lemon juice, maple syrup, garlic, soy sauce, and puree until smooth.
Add water if the sauce seems thick..Arrange some of the pad Thai mixture in the center of each plate.
Spoon some of the chile sauce and the remaining soy sauce and white sesame oil around the pad Thai.
Sprinkle with the chopped cashews and serve..Placing the bag inside a large piece of Tupperware will make this easier.
Add meat strips to the brine.Seal the bag, working out as much air as possible.
Lay bag flat in a roasting pan or sheet pan and refrigerate for 3 to 6 hours..Remove the meat from the brine and drain.