Raw Pad Thai
This makes a delicious addition to any Asian-themed lunch or supper, or can be eaten as a main with some chicken, prawns or tofu. This dressing is sensational and makes the Pad Thai taste even better the next day – so don’t be afraid to store it in the fridge for a day! Also, don’t be put off by how the sauce seems incredibly thick and un-spreadable at first – once you toss the vegetables in it, it loosens up perfectly. You will need a spiraliser to make create the vegetable ‘noodles’ – I recommend this one by Lurch as it is definitely sturdy enough to manage carrots.
- 2 medium courgettes
- 3 large carrots
- 1 red pepper
- 1 yellow pepper
- 2 spring onions
- 1 cup of bean sprouts
- ½ cup crushed peanuts
- ½ cup of chopped fresh coriander
- ¼ cup light tahini
- ¼ cup smooth almond butter
- ¼ cup tamari (gluten-free) or light soy sauce
- 2 tbsp runny honey
- 2 tbsp lime
- 1 clove garlic (finely chopped
- 1 tsp fresh ginger (grated)
- Use a spiraliser (you could also use vegetable peeler which will make flatter ‘noodles’) to create the noodles from the carrot and courgette.
- De-seed the peppers and slice them finely lengthways. Roughly chop the spring onion and finely chop the garlic.
- Place the chopped vegetables in a large bowl with the spiralised caroorts and courgette, then add in the crushed peanuts and bean sprouts.
- Whisk together all the ingredients for the dressing in a large bowl and then stir/toss it into the vegetables until well combined.
- Sprinkle some fresh coriander on top and sprinkle some chili flakes if you like it spicy.