- For the noodle salad:
- 1 medium courgette (spiralised)
- 1 carrot (spiralised)
- 1 handful of beansprouts
- ¼ Red cabbage (finely sliced)
- 1 Yellow peppers (finely sliced)
- 4 Spring onion (finely sliced)
- 1 small bunch of coriander (chopped)
- 1 red chilli (finely sliced)
- 1 tbsp sesame oil
- For the sauce:
- 75g Sunflower seeds (soaked overnight)
- 200ml coconut milk
- 1 lime, zest and juice
- 1 tsp ginger, grated
- 1/2 garlic clove
- 1 tsp ground turmeric
- 1 tsp apple juice concentrate
- 1 pinch of salt
- For the garnish:
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 2 tbsp tamari
- 2 tsp dried dulse sprinkles
The unofficial dish of Thailand, this light, healthy spin on pad Thai uses raw vegetable noodles instead of rice noodles.
- To make the dressing put the drained sunflower seeds, coconut milk, ginger, garlic, turmeric, apple juice concentrate, lime and salt into a blender and blitz until smooth and has the consistency of double cream. Taste for seasoning and place one side.
- Next, it’s time to make the crunchy seed topping. Place a pan on a medium / low heat, add the sunflower and pumpkin seeds and gently toast for 3-4 minutes. Add the dulse followed by the tamari, the tamari should instantly bubble and reduce in the heat of the pan to coat the seeds and create a salty seasoning. Once the tamari has all dried up put the seeds in a bowl and leave to cool.
- Place all of the vegetables, coriander and sesame oil into a bowl and mix well.
- To serve coat your bowls with a layer of dressing, tilting the bowls to cover the entire inside of the dish. Now divide the prepared vegetables into the bowls and top with the toasted seeds.
Publication date: 8 October 2019
This recipe is proposed for the commitment(s):
- Choose local, seasonal and organic vegetables
- Have dairy-free days
- Introduce vegetarian meals
- Make your own meals