Pad Thai Recipe

Creamy yet light and nourishing. Adding kelp noodles provides additional texture and minerals to support metabolism.

Preparation time:

15 minutes

Storage:

Will keep in the fridge for up to two days

Serves

4

Ingredients

  • 2 carrots, spiralised or julienned
  • ½ Chinese cabbage, shredded
  • 1 courgette, spiralised or julienned
  • 1 red pepper, sliced thinly
  • Handful of enoki mushrooms
  • Large handful of kelp noodles
  • 30g/1oz raw coconut flakes
  • 3 tbsp cashew nuts
  • Handful of mung bean sprouts
  • Handful of coriander leaves, chopped
For the nut dressing:
  • 4 tbsp almond butter
  • 1 tsp fresh root ginger, minced
  • 1 tbsp lemon juice
  • 1 tbsp xylitol
  • 2 tbsp tamari soy sauce
  • 1 tbsp coconut oil, melted
  • 1 tsp ground cumin
  • Pinch of chilli powder or flakes
  • ¹/³ cup water

Method

1. To make the nut sauce simply blend all the ingredients together adding enough water to create a thick dressing.

2. Place all the ingredients for the salad in a large bowl and stir through the nut sauce. Sprinkle over the sprouted seeds or beans to serve.

Recipe taken from The Raw Food Diet by Christine Bailey (Duncan Baird Publishers). Visit www.christinebailey.co.uk

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