Raw Pad Thai with Kelp Noodles
- Number of Servings: 1
Ingredients
Veggies:1/4 cup baby corn, thinly sliced1 carrot, cut into ribbons with a peeler1/2 a red pepper, cut julienne1 cup red cabbage, thinly sliced on a mandoline1 large courgette (zucchini), sliced into ‘noodles’ in a spiral slicer1/4 cup sugarsnap peas, thinly sliced2 spring onions (green onion), sliced thin1/2 a shallot, sliced thin1/2 cup mung bean sprouts5 basil leaves, cut chiffonade2 tablespoons coriander (cilantro), roughly chopped10 mint leaves, cut chiffonade1 cup kelp noodlesSauce:3 tablespoons almond butter1 tablespoon agave nectar2 tablespoons tamarind paste*4 sun-dried tomato halves1 tablespoon apple cider vinegar1 tablespoon tamari1/2 cm cube ginger1/2 clove garlic1 tablespoon lime juice1/2 a chipotle chili, soaked until soft2 tablespoons chipotle chili soak water
- Mix all veggie ingredients in a bowl by hand and set aside.
* Tamarind paste can be made by soaking 100g tamarind in 1/2 cup water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.
- Blend all ingredients except kelp noodles in a high-speed blender until smooth.
- Place a few tablespoons of the mixture and mix in a bowl with the kelp noodles. Marinate for 1 hour or preferably overnight.
- Transfer the marinated noodles to a bowl with rest of the sauce and the prepared ingredits from the first section and mix welll by hand.
- Serve with lime wedge, sliced chili, chopped almonds and your favourite greens.
Number of Servings: 1
Recipe submitted by SparkPeople user ERIKA00177.
* Tamarind paste can be made by soaking 100g tamarind in 1/2 cup water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.
- Blend all ingredients except kelp noodles in a high-speed blender until smooth.
- Place a few tablespoons of the mixture and mix in a bowl with the kelp noodles. Marinate for 1 hour or preferably overnight.
- Transfer the marinated noodles to a bowl with rest of the sauce and the prepared ingredits from the first section and mix welll by hand.
- Serve with lime wedge, sliced chili, chopped almonds and your favourite greens.
Number of Servings: 1
Recipe submitted by SparkPeople user ERIKA00177.
Nutritional Info Amount Per Serving
- Calories: 228.8
- Total Fat: 10.4 g
- Cholesterol: 0.0 mg
- Sodium: 254.1 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 8.0 g
- Protein: 7.1 g