Rainbow pad thai - vegan + gf

Sunday’s are for long catch ups with friends over home cooked food…

This rainbow noodle pad thai is one of my go-to quick and easy meals that is an awesome and colorful way of piling those veggies high. A spiralizer and a few of my store-cupboard favorites are all that are required to whip up this delicious and nourishing bowl.

I’ve had a few people ask me what spiralizer i’d recommend and I really couldn’t fault my one! It’s a Lurch Spiralo with the handle on top for easy applied pressure and given it’s size you have ultimate freedom on what you can spiralize (sweet potato, beetroot, apples, carrots, courgettes, squash….).

RECIPE (serves 2)

INGREDIENTS:

1 courgette 2 carrots ¼ Red Cabbage Shredded 2 handfuls of spinach 1 Egg (optional, omit if vegan) 2 tsp coconut oil Salt and Pepper to Taste

To Serve 2 spring onions, sliced diagonally 1 chili sliced and seeds removed (if you want) Handful of coriander leaves 1 tbsp raw peanuts or cashews or sesame seeds, roasted and crushed Sauce 1 tbsp 100% Whole-earth Peanut Butter Juice of 1 Lime 1 tbsp tamari/ light soy sauce 2 tsp sriracha chili sauce 1 clove of garlic 4 slices of fresh ginger 2 tsp Aduna Baobab Superfruit Powder (optional) ¼ cup water

METHOD

Preheat the oven to 180C.

Begin by preparing/ spiralizing the vegetables and tossing them together in a large bowl.

Place the nuts/ seeds on a baking tray and roast for 5-10mins/ until golden. Remove from the oven and lightly crush in a pestle and mortar.

Meanwhile, for the sauce, combine all the ingredients in a food processor/ blender and blitz until smooth. Taste and adjust to your own preferences.

If you’re wanting to heat the noodles through…heat the oil in a wok on a medium heat and add in all the veggies and half the sauce. Toss vigorously for about 3 minutes until slightly softened and warm through.

Push the vegetables to the side of the wok and add the egg. Once the egg is beginning to set, start to scramble until light and fluffy then mix in with the rest of the vegetables.

Remove from the wok and divide the vegetable noodles between two serving bowls.

Pour over the remaining sauce and serve with the crushed nuts, chopped spring onion, chilies and coriander leaves.

YUMMMMMM!