Pad Thai

Naturally Sassy

Posted by Ebury Publishing

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15 Minute Meals
S E RVES 4

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You Will Need (16 things)

  • 6 Courgettes
  • 3 Carrot(s) , peeled
  • 5 Asparagus spears, very thinly sliced
  • 2 Red Peppers , deseeded and thinly sliced

  • Tamari-roasted almonds

  • 50 g Whole Almonds
  • 1 tbsp Tamari
  • 1 tbsp Water

  • Sauce

  • 3 Medjool Dates , pitted and chopped
  • 2 Cloves of Garlic , peeled and crushed
  • 1 Thumbnail-sized knob of fresh root Ginger , peeled and grated
  • 240 ml Full-fat Coconut Milk
  • 80 g Almond Butter
  • Juice of 1 Lime
  • 2 tbsp Tamari

Steps (4 steps, 15 minutes)

  1. 1

    Preheat the oven to 180°C/160°C fan/gas 4. To make
    the tamari-roasted almonds, combine the tamari and
    water in a bowl, add the almonds and coat well in the
    liquid. Tip into a baking tray, spreading out evenly,
    then place in the oven to roast for 2–3 minutes, until
    the liquid has dissolved. Remove from the oven
    and set aside.

  2. 2

    Next spiralise the courgettes and carrots with a
    spiraliser if you have one (see page 12) or peel them
    into fine ribbons with a vegetable peeler if you don’t.
    To prepare the sauce, simply chuck all the sauce
    ingredients into a blender and blend!

  3. 3

    To assemble the dish, place all the prepared
    vegetables into a large mixing bowl, add the
    tamari-roasted almonds, pour in the sauce and
    toss well together. Plate up and enjoy!

  4. 4

    For the sauce, make sure
    you buy a standard brand of
    coconut milk. Some specialist
    brands can be very thin and
    watery, and we don’t want
    a watery sauce!