Perfect for a light lunch or side

  • Vegan

  • Raw

  • Refined Sugar Free

  • Gluten-Free

Ingredients

Noodles

  • 2 inches Dikon radish
  • handful of coriander
  • 100ml olive oil
  • Juice of half a lemon

Pad Thai Mix

  • 1 carrot
  • 1/2 red onion
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 green pepper
  • 5 sugar snap peas

Dressing

  • 1 cloves of garlic
  • thumb size chunk of ginger
  • 50ml liquid aminos Buy this ingredient
  • 50g almonds
  • 20g cashews
  • 20ml olive oil
  • 50ml water
  • 1/2 bunch of coriander
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon allspice
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Method

Method

Noodles:

  • Spiralize you Dikon radish
  • Add a little bit of chopped coriander
  • In your blender make a little dressing with the olive oil, lemon juice and some coriander
  • Mix all this together in a bowl

Pad Thai Mix:

  • Slice your carrot into thin slices on the mandolin
  • Julienne all your ingredients super fine and mix together.

Pad Thai Dressing:

  • Blend all ingredients into a smooth sauce in your blender

To finish add your dressing to your vegetable mix and serve

Place your noodles next to it and garnish with some chopped cashew and chilli

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