Pad Thai gone fresh

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Ali’s #1 meal is pad Thai and we haven’t made it in ages. With my new spiral slicer I wanted to try it with zucchini noodles instead of the traditional rice noodles for a fresher take on an old favourite. I googled raw pad Thai and found a recipe on
http://www.thehealthychef.com, where I got my inspiration.

For the ‘noodles’ and veg:

About 6 small zuchini’s spiral sliced ino noodles or shredded with a peeler into strips
2 red capsicums sliced thinly
5 mushrooms sliced
2 tomato thinly sliced
2 cups bean sprouts
3 green onions sliced in 1 1/2 inch lengths
3 tablespoons coriander chopped
1 cup peanuts or cashews finely chopped

Sauce:

2 tablespoons ginger
2 garlic cloves
3 tablespoons Tamari
1 tablespoon tahini
Juice of three limes
1 tsp sesame oil
1 tsp apple cider vinegar
1 tablespoon water
2 Tablespoons sesame seeds
Red chilli flakes

Blend until creamy

Combine veg and sauce in a wok and heat through until warm, don’t over heat. Sprinkle with sesame seeds. Serve with salt and pepper tofu triangles and a sprinkle of nuts.

Salt and pepper tofu:

Cut tofu into triangles
Heat coconut oil (or veg oil) in a fry pan and place tofu in
Cover in pepper and leave the tofu until it’s crispy on the one side
Then flip and add more pepper, salt, maple syrup (or honey) and nutritional yeast and continue flipping till crispy on both sides.

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