Rainbow Pad Thai

Good, healthy food is anything but boring. And this delicious Thai inspired dish absolutely proves the point.  Zinging with flavour and full of texture this is an inspired dish for entertaining, or just enjoying on your own!

Ingredients

Serves 2-4

1 tbsp argan oil

For the peanut sauce –

4 tbsp Yumello argan peanut butter

3 tbsp coconut milk

2 tbsp water

1 tbsp coconut oil, melted

1 tbsp tamari

1 tbsp Bali Nutra coconut syrup

Juice ½ – one lime (to taste)

2 tsp Thai it Right spice mix

½ tsp chilli flakes (optional)

1 garlic clove, minced

1 tsp minced ginger

Salt and pepper, to taste

 

Two individual packets instant brown rice noodles

One courgette, spiralised

One carrot, spiralised

1 red pepper, de-seeded and chopped

5 baby corn, roughly chopped

2 bok choy, chopped

Two handfuls edamame beans

Pad Thai 5
Pad Thai 2
Method

1)      Start by making your sauce by stirring together all ingredients until smooth. Taste and adjust spice as desired. Set aside.

2)      Heat your argan oil in a pan, then add in the noodles and vegetables and lightly fry until just softened. Add in the peanut sauce and stir until well combined and heated through.

3)      Spoon into bowls and squeeze over fresh lime and top with peanuts, coriander and spring onions.

To serve

Fresh lime juice, chopped peanuts, chopped coriander, chopped spring onions

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