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Eat the Rainbow Pad Thai

For the dressing:
60ml Tamari
60ml RAW honey
60ml RAW Peanut Butter
1 lime, juice only
3 tbsp water
3 garlic cloves, peeled & crushed
1-inch fresh ginger, peeled & grated
1 large, mild red chilli, finely chopped
1 tbsp RAW olive oil

For the salad:
2 courgettes, ends trimmed
2 carrots, ends trimmed & peeled
1 large red pepper, deseeded and finely sliced
20 cherry tomatoes, halved
10 spring onions, trimmed & diagonally sliced
250g bean sprouts, washed
75g raw cashews, chopped
4 tbsp fresh coriander, chopped
Fresh limes wedges to serve

1. In a small bowl, mix together all the dressing ingredients until smooth and set aside.
2. Using a spiraliser or peeler, shred the carrots and courgettes into long noodle-like ribbons and place into a large missing bowl. Add the sliced peppers, tomatoes, onions, sprouts and cashews. Toss everything together to mix.
3. Pour ¾ of the dressing over the salad and toss to coat.
4. Pile onto 4 plates or bowls and top with the remaining dressing. Scatter over the coriander and serve with extra lime wedges for squeezing. Best eaten straight away.


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