Friday, 14 September 2018

Raw Pad Thai

raw pad Thai

This is a really delicious and fresh tasting dish with a rainbow of veggies to get you well on your way to five a day! It's packed full of flavour and is so simple to prepare. I've suggested a variety of chopping methods to keep things interesting but if you don't have a spiraliser or want to make this dish even simpler, feel free to chop the vegetables thinly as desired. If you are making this for one, I'd recommend sticking to the quantities in the recipe and enjoying the leftovers for lunch the following day as it's so addictive that I'm sure you'll want more! Just be sure to separate the veggies out into two portions so that you can add the dressing freshly to the second portion the next day, to avoid them going soggy. If you're making the two portions together, why not make the dressing in the large bowl first then add the vegetables to save on washing up. Garnish with a sprinkling of fresh coriander (optional) and a wedge of lime to serve.

Three great health benefits: boosts immunity, good source of antioxidants, beneficial for eye health

Serves 2

Ingredients:
1 large carrot, made into flat noodles using a vegetable peeler
1 courgette, spiralised into noodles
1 red pepper, very finely sliced
1/2 small red cabbage, very finely sliced

For the dressing:
3 tbsp smooth peanut butter
3 tbsp water
1 tbsp tamari
1 tbsp maple syrup
1 clove garlic, crushed
1/2 inch piece ginger, grated
Juice of 1/2 lime (use 1 lime if this doesn't yield much juice- taste the sauce to check first!)
Pinch chilli flakes

Method:
1) Place the vegetables into a large mixing or salad bowl. Toss together to combine.
2) Make the dressing by whisking together the peanut butter, water, tamari, maple syrup, garlic, ginger, lime juice and chilli flakes.
3) Immediately before serving, toss the vegetables together with the dressing.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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