Nourish me Pad Thai

FODMAP friendly, Main Dishes, Popular, Recipes, Salads, Seasonal Meals, Side Dishes, Spring, Summer
9 Jan | '2016 One Comment

This Pad Thai has got to be one of my favourite meals, which is a pretty big thing for me to say because god knows I’ve made a lot of meals. I just add in whatever veggies I have on hand but my non negotiable’s are that they are crisp, fresh, and always covered in the satay sauce. You’ll regret it if you don’t make enough sauce, trust me.

I love eating this with chopsticks as it makes you eat slower and really concentrate on the beautiful rainbow plate in front of you.

Making sure I always have mainly plants on my plate is really important to me, and then I’ll choose carbs, healthy fats and protein to add to it. So this dish ticks every box ✓✓✓

It is a great addition to a BBQ or picnic as a side salad, people are always impressed by how great it looks and tastes. I’m actually planning on taking this on the plane with me so I’ve got delicious and nutritious meals instead of the plane food. What are your favourite snacks / meals to take on the plane? I’m currently writing up a list and inspiration is always welcome.

Love and Nourishment // PP x

Ingredients

Serves 2 large – 4 small

Salad

1 packet of Rice noodles (thin or thick) / Kelp noodles / Soba noodles

1 large carrot

1 large zucchini

1 cucumber

1 corn cob

1/2 large avocado

1/2 green or red capsicum

1 lettuce / 4 good handful of spinach

Satay Sauce

3 tbs peanut butter (preferably homemade)

1 tbs tahini

1 tbs soy sauce

1/2 tbs maple syrup

1 tbs lemon juice

3 tbs water

1 tbs grated ginger

Toppings

Sprouts

Black sesame seeds

Additional add ins

Radishes

Toasted sesame or pumpkin seeds

Add pan fried tempeh or tofu

Chilli sauce

STEP 1

Prep

Cook the noodles and set aside

STEP 2

Cook tempeh or tofu if adding and set aside

Cook corn and stand it up to slice it off the cob

STEP 3

Wash and roughly chop up lettuce/spinach

Julienne carrot and zucchini

Finely slice capsicum, avocado and cucumber

STEP 4

Make satay sauce by mixing everything together until smooth. Just add more or less water if you want it thick or thinner

STEP 5

Assemble

In a large bowl or two small ones place the lettuce/spinach

Then the noodles and julienned vegetables

Scatter the other vegetables over it

Generously drizzle the satay sauce over everything

STEP 6

Top with sprouts and sesame seeds, I usually add some chilli sauce too

Enjoy !

Notes:

Gluten free✓ Vegan✓ Dairy free✓ Real Food✓ Refined sugar free✓ Delicious✓ Can be made Raw✓

Found this old photo of it from last summer probably, different yet the same and equally as delicious 😉

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