Pad Thai

Here is my version or a Raw pad Thai. The zucchini replaces the noodles and the coconut lime dressing giving it a lovely zest and Thai taste. Bell peppers are high in Vitamin C; they contain fibre, protein and iron.

​I love the colours created in this dish, colour your life by adding a variety of colours to your nutrition. 

Serves 4 

2 zucchini (courgettes), spiralised
1 carrot, spiralised
2 cups (1 lb/450 g) beansprouts
1 yellow capsicum (bell pepper), sliced 4 spring onions (scallions), diced 
3⁄4 cup (3 oz/85 g) cashews, chopped
1⁄2 cup fresh coriander (cilantro), chopped
Juice of 1 lime
1 tablespoon olive oil
1⁄4 teaspoon Himalayan pink salt or Celtic sea salt 1/3 cup mint leaves, to garnish 
For the Coconut and Lime Dressing
1 garlic clove, crushed
1 tablespoon fresh turmeric, grated (shredded)
1⁄2 tablespoon fresh root ginger, grated (shredded)
Juice of 4 limes
1 teaspoon manuka honey  2 tablespoons coconut kefir or coconut milk 

Method

To make the dressing, blend all the ingredients until smooth in the bowl of a food processor or blender.
To make the pad Thai, tip all the ingredients into a large bowl, season to taste, then add the beansprouts, peppers, spring onion and cashew nuts. 
Stir the dressing through the vegetables. Garnish with fresh mint leaves 

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Namaste

Nicky