Cooking With Tess: Raw Pad Thai - Vegan & GF
Updated: Aug 2, 2018
At our studio we believe in living a healthy, balanced lifestyle. Along with exercising, drinking lots of water and getting enough sleep, eating well is vital to your well-being. So all summer long we'll be sharing our BBS Instructors' favourite, nutritious recipes in a blog series called 'Cooking With!' Today we're sharing Tess's delicious, gluten-free and vegan raw pad thai, perfect for the sizzling hot weather when you don't want to heat up your house while cooking! Scroll down for the recipe!
1 zucchini, spiralized or julienned 2 carrots, julienned 1/4 of a head of purple lettuce, chopped into thin slices 1 red pepper, julienned 4 green onions, chopped 150 grams of rice noodles 1/2 cup of frozen edamame beans 1/2 cup of raw, unsalted cashews (optional)
For the sauce:
1/4 cup of peanut butter 1 1/2 limes, juiced 2 tbsp. soya sauce (can sub sesame oil if you have a soy allergy) 1 tbsp. chili garlic sauce 1 tbsp. agave syrup 2 tbsp. water 2 cloves chopped garlic 1" x 2" chunk of ginger, grated
1. Toast the cashews at 350F for 6 minutes or until golden. Chop them up. 2. Thaw the edamame beans. 3. Boil the rice noodles for 5 mins, drain them. 4. Combine the vegetables and rice noodles. 5. Add the sauce. 6. Garnish with cashew nuts and green onions.