Is there anything better than Thai food? And of course, its so easy to enjoy vegan Thai food! Pad Thai usually comes with egg, shrimp and often meat – but it’s easy to make without (or order without if you are eating Thai out!) The flavours in Thailand are so aromatic- the fragrant kaffir lime, the fresh coconut, the spicy chillis, the sweet mangos and the sour paw paw- it really is a delightful bombardment on your senses!
This dish recreates those flavours with a raw freshness which is perfect right now in the middle of Summer. AND this version also uses the delicious satay cashews in your January Vegan Box! YUM!
1 large carrot spiralized
1 large zucchini spiralized
A dozen snow peas finely sliced
2 radish finely sliced
1 bunch of bok choy
½ a bunch of coriander finely chopped
2 tablespoons of Satay Cashews (from the January Vegan Box!)
6 kaffir lime leaves
½ bunch of coriander
½ a red chilli
1 cup of coconut milk
¼ cup of soaked cashews, drained and rinsed
2 tablespoons lime juice
1 teaspoon coconut nectar
2 tablespoons tamari
1 inch piece ginger chopped
1 tablespoon tahini
In a large bowl place your spiralized carrot and zucchini, chopped snow peas, radish and coriander. Mix the ingredients carefully by hand. If you don’t have a spiralizer, simply use a regular vegetable peeler to create long ribbons with the carrot and zucchini.
For the sauce, place all ingredients in a blender and then blend on high until the sauce is very smooth and creamy.
Pour the sauce into the bowl with the vegetables and use your hands to gently mix and massage the ingredients.
Take the bok choy and cut away the stems just leaving the leaves. Line two bowls with the leaves and then pile the vegetable noodles into the bowl..
Top with the satay cashews for extra flavor and crunch!