It's raw, it's low-carb, it's nutritious, and most importantly, it's delicious! Our Raw Pad Thai is packed full of Asian-inspired flavour and you can finally make the most of that spiralizer you've been meaning to use all year!
If you’re looking to cut down on some of the carbs in your diet or you’re simply looking to add a different dimension to your cooking, spiralizing has become one of the most de rigueur ways to serve your veggies. From courgetti to sweet potato noodles, there’s an abundance of options that work brilliantly, but with this Raw Pad Thai recipe we’ve looked to the Far East for culinary inspiration.
Once you’ve got the gadgets, it couldn’t be easier. Simply spiralize your choice of veggies – we’ve opted for carrot, courgette and beetroot – and toss with a zingy satay sauce.
- 200ml olive oil
- 2tbsp peanut butter
- Chopped garlic
- Chopped ginger
- Chilli pepper
- Lime juice
- Cashew nuts
- Spiralize the vegetables
- For the sauce: add olive oil, peanut butter, garlic, ginger, chilli, lime and coriander to a food blender until smooth
- Toss the vegetables in the sauce and top with some cashew nuts
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