This raw pad thai takes little time to make and the rawness ensures food retains its nutritional value. This dish also has massive amounts of flavour.
Method – Serves 2 as main dish
-
Spiralise the courgette, carrot, peppers. Put all the spiralised vegetables into a large serving bowl.
-
Chop the sugar snaps and slice the spring onions into small pieces and add them to the bowl of the spiralised vegetables.
-
Put the coconut milk, tahini, lime juice, tamari, sesame oil into a bowl and mix together until it makes a creamy texture.
-
Pour the dressing over the vegetables and mix together.
-
To finish of sprinkle the sesame seeds on top to serve.
| Ingredient | Amount | |
| Courgette |
1 |
|
| Carrot |
1 |
|
| Red Pepper |
1 |
|
| Yellow Pepper |
1 |
|
| Sugar Snaps |
100g |
|
| Bean Sprouts |
200g |
|
| Spring onions |
2 |
|
| Coconut milk |
100ml |
|
| Tahini |
1 tbsp |
|
| Lime |
1 1/2 |
|
| Tamari |
1tbsp |
|
| Sesame oil |
2tbsp |
|
| Sesame seeds |
3tsp |
|
Method
-
Spiralise the courgette, carrot, peppers. Put all the spiralised vegetables into a large serving bowl.
-
Chop the sugar snaps and slice the spring onions into small pieces and add them to the bowl of the spiralised vegetables.
-
Put the coconut milk, tahini, lime juice, tamari, sesame oil into a bowl and mix together until it makes a creamy texture.
-
Pour the dressing over the vegetables and mix together.
-
To finish of sprinkle the sesame seeds on top to serve.