Raw Rainbow Pad Thai

A rich and fragrant high vibrational, Raw Rainbow Pad Thai – full of phytonutrient goodness. Thai food lovers rejoice!

Ingredients

• medium zucchini
• 1 medium purple carrot
• 1 medium yellow carrot
• 1 medium orange carrot
• 40g capsicum
• Few handfuls of bean sprouts
• ½ cup peanuts

Sauce

• ⅓ cup water
• ¼ cup lime juice
• 2 Kaffir lime leaves
• 2 tablespoons sesame oil
• 2 tablespoons fresh orange juice
• 2 tablespoons home made almond butter
• 1 tablespoon + 1 teaspoon coconut sugar
• 2 scant teaspoon white miso
• 2 cloves garlic
• 2 teaspoons freshly minced ginger
• ¼ teaspoon chilli flakes

Instructions

1. Use a spiraliser to turn the zucchini into thin ‘noodles’. Peel, top and tail the carrots, then use a mandolin to thinly slice them lengthways into ribbons. Use a small knife to cut the ribbons into matchsticks. Slice the capsicum thinly, then combine all vegetables in a large bowl.
2. Thinly slice the Kaffir lime leaves and roughly mince the garlic.
3. Combine all ingredients in a blender and whiz til smooth,
4. Pour over the salad to serve. Decorate with a few extra handfuls of bean sprouts, peanuts, chilli flakes and lime wedges.