Raw Pad Thai with Almond Chilli Sauce
Serves 2
Ingredients:
Almond Chilli Sauce:
• 1 tbsp Thai red chillies, finely chopped (or organic chilli flakes)
• 3 cloves garlic
• 1 shallot
• 2 tbsp organic tamari
• ½ cup full fat organic coconut milk
• 2 tbsp fresh lime juice
• 2 tbsp raw almond butter
• 1 tbsp raw honey or coconut sugar, to taste
• 1 cup fresh cherry tomatoes
• 1 tbsp almonds, soaked for at least 8 hours
• 1 drop of lemongrass essential oil (I love Young Living oils)
Vegetable Salad:
• 2 courgettes, spiralised
• 1 carrot or sweet potato, spiralised (I find sweet potatoes easier to spiralise)
• 1 cucumber, spiralised
• 2 spring onions, sliced on a slant
• 1 shallot, thinly sliced
• 1 head of crispy lettuce, finely chopped
• 1 red pepper, finely sliced
• 1 yellow pepper, finely sliced
Garnish:
• ½ cup soaked almonds, roughly chopped to garnish
• bunch of basil, mint and coriander, chopped to garnish
Instructions:
1. Make sure you have activated your nuts by soaking them the night before making the recipe. To make the spicy almond sauce: blend all sauce ingredients in a food processor or high speed blender.
2. For the Salad: Place all prepared vegetables in a bowl and cover with a lime juice marinade. Massage the vegetables with marinade.
3. Top with Almond Chilli Sauce. Sprinkle with chopped almonds, basil, mint and coriander.