Our Raw Pad Thai is easy to make, nutritious and perfect for a summers day. Make for lunch or server for tea with your choice or meat or fish if you prefer. Source local vegetables where possible and choose organic for the very best nutritious ingredients. If yo don’t have a spiraliser you my be able to find vegetables prepared in this way in your local supermarket.
Serves 2
INGREDIENTS
2 tbsp cashew nuts
1 carrot
1 courgette
1 handful baby spinach leaves
1 red pepper, deseeded and thinly sliced
40 g coconut flakes
1 handful coriander leaves
NUT DRESSING
2 tbsp almond butter
2 tsp lemon juice
1 tbsp tamari soy sauce or coconut aminos
1 tbsp coconut oil, melted
1/2 tsp ground cumin
pinch of chilli powder or flakes
ground black pepper
METHOD
Put the dressing ingredients in a small bowl and whisk well to combine, adding enough water to create a thick sauce (not too much as the veg contain a lot of water).
Lightly toast the nuts in a dry saucepan over a medium heat for 1 min, stirring. Leave to one side.
Use a spiraliser to create carrot and courgette noodles. Put the noodles in a large bowl and add the spinach leaves and red pepper. Pour over the nut dressing and toss well. Scatter over the nuts, coconut flakes and coriander leaves, then serve.