I am not normally someone who follows a raw food only diet, but some days when my body is screaming out for nutrients and a pick me up, a raw dish rich with vegetables usually does the trick. This Recipe is so easy and is a great meal prep option as the sauce can be made in bulk and left in the fridge for a few days and poured over when needed, whilst the the vegetable mix can be placed in containers for up to 4 days. It may look like there is alot of ingredients but most of the ingredients used are staple condiments I regularly keep in my cupboard for everyday use.
1 Carrot spiralled into noodles
1 Zuccini spiralled into noodles
1/2 cup of Cashews ( I like mine slightly toasted for a deeper flavour )
1/2 Red Capsicum thinly slices
1/2 Green or Yellow Capsicum thinly sliced
1 Handful of Bean Shoots
1/4 Bunch of Coriander
4 Thai Basil leaves roughly chopped
Pad Thai Sauce
1/4 Cup of Organic Tahini
1/2 TSP of Garlic
1/2 TSP of Ginger
1/2 Red Mild Chilli
1 TSP of Apple Cider Vinegar
1 TSP of Lime juice
Pinch of Salt and Pepper to season.
1 TBSP of Coconut Amino's or Soy Sauce
*Any type of gluten free noodles would also work well with this dish*
Roast Cashews for 5 minutes if desired. Add all vegetables, herbs and nuts into a bowl and mix well until combined with your hands or salad spoon. Save some Coriander and nuts for garnishing.
*Left over sauce can be kept in a air tight container in the fridge for up to several days. Also super tasty topped over salmon or chicken*