My Take on a Raw Pad Thai

• Cuisine: Vegan Lunch/dinner salad
• Preparation Time: 25 Minutes
• Total time: 25 Minutes
• Servings: Makes 4 portions
• Allergens: NUTS
• Requires: A food processor, blender, mandolin, knife, spiralizer.

Mouli and coriander noodles: (makes 4 good portions)

• Half a small Dikon radish (you can use courgette if you cant find any Dikon raddish)
• 1 small handful of fresh coriander
• 10ml olive oil (just for dressing)
• Juice of half a lemon

The Pad Thai Mix (makes enough for 4 good portions)

• 1 medium carrot
• 1/2 a red onion
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 10 sugar snap peas

The Dressing (makes enough for 12 portions)

Keeps well in the fridge for 5-6 days

• • 1 clove of fresh garlic or a teaspoon of garlic powder
  • 1 thumb-size chunk of fresh ginger (peeled)
  • 50ml of Tamari or liquid aminos
  • 50g whole almonds
  • 20g cashew nuts
  • 20ml olive oil
  • 50ml filtered water
  • 1/2 bunch of fresh coriander
  • 1 teaspoon of ground paprika
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground allspice

Mouli and coriander noodles:

• Spiralize the Dikon radish (mouli)
• Chop and add the coriander to the mouli
• Juice the lemon and mix with the olive oil to make a little dressing

The Pad Thai Mix:

• Slice the carrot into thin slices with a mandolin
• Julienne all the ingredients super fine and mix together in a mixing bowl.

The Dressing:

• Blend all ingredients into a smooth sauce in the blender

To finish add the dressing to the vegetable pad thai mix and serve.

Place the noodles next to it and garnish with some chopped cashew nuts and sliced fresh red chilli.

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