Pad Thai Salad
I used to love the freshness of a Pad Thai Salad when travelling around Asia. It was definitely one of my favourite dishes there. I got the recipe for the dressing from a lovely Thai woman and recreated the salad myself at home.
This serves 2 people as a main but could easily be shared amongst 4 as a side
- 1 large Courgette/zucchini
- 1 small carrot, shredded
- 1/2 small red bell pepper, thinly sliced
- 1/4 cup bean sprouts
- 2 green/spring onions thinly chopped (plus more for garnish)
- 2 tbsp fresh coriander chopped (plus more for garnish)
- 2 tbsp cashews
- 1 lime, cut into wedges
- 50g almond butter
- 50ml water
- 1/2 fresh lime
- 1 tbsp coconut oil melted
- 1 tbsp soy sauce
- 1 tbsp coriander leaves, chopped
- 1 tsp honey
- 1/2 small chilli chopped (leave this out if you don’t like spice)
- 1 clove garlic
- Cut off the ends of the zucchini/courgette and discard.
- Using a spiralizer, spiralize the zucchini for the thinnest noodle. Place in a salad bowl.
- Shred the carrots and chop the red bell peppers. Toss them into the salad bowl along with bean sprouts, green onions, and coriander.
- Mix to combine and set aside.
- In a blender or food processor combine all the ingredients for the dressing, blending until smooth.
- Pour over the Pad Thai and toss to coat.
- Divide evenly between two separate plates and top with cashews, some fresh coriander and green onions.
- Squeeze fresh lime juice over pad thai and enjoy!
- The almond butter sauce is quite spicy. If you are sensitive to spice, reduce the amount of jalapeño or omit it altogether.
- Because this is raw, it’s important to use the best vegetables. Make sure they are healthy, perfectly ripe, and unbruised.
- Wait to toss together the Pad Thai and sauce until ready to serve to prevent soggy vegetables.