pad thai


For The Noodles:
2 large courgettes
2 large carrots
100g buckwheat noodles
1 red pepper, cut into very thin strips
handful sesame seeds
30g cashew nuts
10g fresh mint leaves, finely chopped
For The Sauce:
8tbsp olive oil
15g fresh coriander
3tbsp almond butter
2tbsp tahini
1tbsp maple syrup
1tbsp tamari
juice of 1 lemon
3 garlic cloves, crushed
1tsp cayenne pepper

Peel the courgettes, then use a vegetable peeler to peel the flesh into strips around the core – I normally discard the seedy centres, as they’re hard to peel. Do the same with the carrots.

Cook the noodles according to the packet instructions.

Meanwhile, make the sauce. Simply place everything into a blender or food processor with 9tbsp water and whizz until smooth.

Once the noodles have cooked, drain and let them cool for a few minutes.

Place the noodles, carrots, courgettes, pepper, sesame seeds and cashews in a large bowl and pour over the dressing. Mix everything together, then sprinkle the mint on top.

Top Tip for making Deliciously Ella’s Pad Thai
For a lighter salad, skip the buckwheat noodles and use an extra courgette and carrot instead.

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