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Pad Thai

Healthy, fresh, fast food. Its really no wonder we eat this dish weekly at home. Its creamy and a little tangy just as pad thai should be. 

I’ve added to give it an extra kick but please feel free to omit that if you don't want that or are serving it to kids. 

 

Recipe information

Vgn
Serves 2
15

Ingredients

 

Pad thai:

1 carrot, peeled into strips

1 cup bean sprouts

1/4 small purple cabbage, shredded/ finely sliced

1 zucchini, peeled into strips

5 spring onions, chopped

1/2 red capsicum, finely sliced

1 handful cashews, crushed

 

Dressing:

2 small red chillies, stalk removed

1/2 cup cashews

2 garlic cloves, peeled

2 small limes

2 inch piece of ginger, peeled

2 teaspoons rice malt or maple syrup

2 tablespoons tamari

2 tablespoons olive or macadamia oil

6 tablespoons filtered water

Method

Place all pad thai ingredients except the cashews in a large bowl.

Squeeze the limes into a blender then add all other dressing ingredients and process until relatively smooth, pour over the pad thai and toss.

Divide between two bowls and top with the nuts.