Raw Pad Thai

Serves 4

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.

Ingredients:

• 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

Dressing:

• 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)

Method:

1. Use a spiraliser (you could also use vegetable peeler which will make flatter ‘noodles’) to create the noodles from the carrot and courgette.
2. De-seed the peppers and slice them finely lengthways. Roughly chop the spring onion and finely chop the garlic.
3. Place the chopped vegetables in a large bowl with the spiralised caroorts and courgette, then add in the crushed peanuts and bean sprouts.
4. Whisk together all the ingredients for the dressing in a large bowl and then stir/toss it into the vegetables until well combined.
5. Sprinkle some fresh coriander on top and sprinkle some chili flakes if you like it spicy.