Raw Pad Thai

A fresh, zingy, crunchy twist on Pad Thai.... lots of life-giving raw veggies and a punchy tamarind & peanut dressing, perfect for brighter weather and also giving yourself some love. Hope you enjoy!

INGREDIENTS

You need - cooked noodles of your choice, I usually use Clearspring Soba or brown rice noodles (rinsed and cooled)

crunchy raw veg of your choice (I used carrots, red cabbage, courgette, bean sprouts)

Protein of your choice - I like to use leftover roast chicken shredded or organic tofu or tempeh

1/4 cup of crushed unsalted peanuts (roasted)

Large handful of fresh mint

Large handful of fresh coriander

1 red chilli (deseeded and finely chopped)

2 Spring onions (finely chopped)

1 tablespoon tamari or organic soy sauce

1 tablespoon peanut butter

A teaspoon of tamarind paste

A thumb-sized piece of grated ginger

1 clove of garlic (minced)

Squeeze of honey

Juice of 1 lime

1 tablespoon of sesame oil

Water for loosening dressing

METHOD

Cook your noodles as per the packet instructions, rinse in cold water and set aside

Dry roast the peanuts in the oven for 5 mins until golden

Prep all of your raw veggies by either chopping finely, cut into ribbons with a peeler or using a spiralizer

Finely chop your spring onions, chilli and herbs

Mix the tamari, peanut butter, tamarind, honey, garlic and ginger together and add a drop of water so it loosens the sauce to a dressing consistency

Mix everything together in a bowl saving a few spring onions, herbs and the dry roasted peanuts for the top.

ENJOY!