Raw Rainbow Pad Thai

Active time: 15min Total time: 15min Servings: 2 Recipe from: Pete Evans - Going Paleo

Why?

Image courtesy of Going Paleo

• High in anti-oxidants

• Great for autoimmune issues

• Anti-inflammatory

• Good source of Fibre

• Supports brain function and mood

• Good for digestion and gut health

• Supports strong immunity

Ingredients:

• 1 large carrot

• 1 large zucchini

• 1 strip red capsicum, deseeded finely sliced into long thin

• 1/8 purple cabbage, finely shredded

• 2 red chillies, deseeded and finely sliced lengthways

• 2 spring onions, cut into 5-cm batons and finely sliced lengthways

• 50 g macadamia nuts, (or walnuts) chopped

• sesame seeds, toasted to serve

• Coriander (Cilantro), to serve

• 1 lime, cut into quarters to serve
  Dressing

• 3 tablespoons almond butter

• 3 tablespoons lime juice

• 2 1/2 tablespoons coconut aminos

• 1 teaspoon fish sauce

• 1 tablespoon honey, (optional)

• 1 teaspoon sesame oil

• 1 1/2 teaspoons garlic, crushed

How to prepare

1. Dressing: place all the ingredients and 3 tablespoons of water in a bowl and mix until combined. Set aside until needed.

2. Use a vegetable peeler to shave the carrot and zucchini lengthways (or you can finely slice with a sharp knife). Cut each slice lengthways again into thin, noodle-like strips. You could also use a spiralizer.

3. Place the carrot, zucchini, capsicum, cabbage, chilli and spring onion in a large bowl, pour on the dressing and gently toss through with your hands to combine. Allow to stand for 10–15 minutes before serving so that the veggies absorb the lovely dressing.

4. Transfer the pad Thai to serving bowls, sprinkle with the nuts, sesame seeds and coriander leaves and serve with the lime wedges on the side.

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