Raw Pad Thai with Almond Chilli Sauce

Serves 2

Ingredients:
Almond Chilli Sauce:
• 1 tbsp Thai red chillies, finely chopped (or organic chilli flakes)

• 3 cloves garlic

• 1 shallot

• 2 tbsp organic tamari
• ½ cup full fat organic coconut milk
• 2 tbsp fresh lime juice
• 2 tbsp raw almond butter
• 1 tbsp raw honey or coconut sugar, to taste
• 1 cup fresh cherry tomatoes
• 1 tbsp almonds, soaked for at least 8 hours

• 1 drop of lemongrass essential oil (I love Young Living oils)

Vegetable Salad:
• 2 courgettes, spiralised
• 1 carrot or sweet potato, spiralised (I find sweet potatoes easier to spiralise)
• 1 cucumber, spiralised

• 2 spring onions, sliced on a slant
• 1 shallot, thinly sliced
• 1 head of crispy lettuce, finely chopped

• 1 red pepper, finely sliced

• 1 yellow pepper, finely sliced

Garnish:
• ½ cup soaked almonds, roughly chopped to garnish
• bunch of basil, mint and coriander, chopped to garnish

Instructions:


1. Make sure you have activated your nuts by soaking them the night before making the recipe. To make the spicy almond sauce: blend all sauce ingredients in a food processor or high speed blender.

2. For the Salad: Place all prepared vegetables in a bowl and cover with a lime juice marinade. Massage the vegetables with marinade.

3. Top with Almond Chilli Sauce. Sprinkle with chopped almonds, basil, mint and coriander.

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