Food, Gluten-Free, Home Life, Organics, Sugar-Free, Travel
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Raw Summer Veggie Pad Thai

Fresh off the back of our amazing trip to Thailand and Cambodia, this week I was craving more of the authentic Asian food we experienced while overseas.

Not one to sugar coat it, the food in South East Asia wasn’t always ‘wellness’ kosher, but it certainly was full of flavour and depth. Cambodia is home to some of the most fragrant curries I’ve ever tasted; if you ever get the chance to try an Amok or Khmer dish, don’t pass on it. In Thailand, particularity Phuket where we were based, the seafood options seemed endless.

But unfortunately despite how romantic the above sounds, in most instances we were either stuck with poor interpretations of western food or delicious authentic dishes lined with sugar, soy and gluten. And don’t even get me started on the airport food…

So it took me by no surprise that upon returning home I had a gut to rebuild. Fortunately one of my intentions for 2016 is to make our dinner meals almost entirely veggie-based; enter the above dish and hello healthy gut!

I found this recipe in the new Delicious cookbook ‘Feel Good Food’. For a raw veggie dish, this one is incredibly fresh, light and filling. The peanut dressing has a traditional Thai taste bursting with sweet and bitter flavours that will make any nut lover happy.

To add extra protein I baked some chicken breast in the oven for 15 minutes with lemon, coconut oil, salt and pepper.

Enjoy!

Ingredients:

  • 1 small zuchini, spiralised
  • 2 carrots, spiralised
  • 1 capsicum, seeds removed, very thinly sliced (I went green as it’s cheaper at this time of year!)
  • 1 cup of finely shredded white cabbage
  • 100g snow peas or beans, trimmed
  • 1 cup sprouts – your call on what kind
  • 1 cup basil
  • 2 tbs of seeds (I went sesame)

Dressing Ingredients:

  • 1 garlic clove, crushed
  • 1/4 cup nut butter (if you can, you have to go peanut – it’s pad thai!)
  • 2 tbs lime juice
  • 2 tbs rice malt syrup
  • 1/2 tbs sesame oil
  • 1 tsp grated ginger

Method:

For the dressing, place all the ingredients in a blender + 2 tbs of water and whiz it all together. Add more water to thin out the dressing if needed. Season to taste.

Place the veggies in a bowl (minus the seeds and basil) add the dressing and toss to combine. Top with the basil and seeds. Serve away!

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