Raw Pad Thai with tempeh and a peanut dressing

• porcje: 2

Składniki

4 tosp peanut or almond butter

2 tbsp tamari

1 tbsp maple syrup (optional)

1 clove of garlic, roughly chopped ½ inch ginger, roughly chopped

Juice of ½ lime

Splash of cold water, roughly 70 ml

2 tbsp tahini

1 carrot, spiralised

1 large courgette, spiralised

2 handfuls mange tout, shredded

2 handfuls beansprouts

2 tbsp peanuts, crushed

1 tbsp coconut oil

1 block tempeh, roughly chopped

2 cloves garlic

Medium handful coriander, roughly chopped

1 spring onion, roughly chopped

2 tbsp mixed sesame seeds

2 tbsp coconut flakes, toasted

Lime

Wskazówki

1. To make the peanut dressing, combine the nut butter, tamari, maple syrup, garlic, ginger, lime juice, cold water and tahini in a high-speed blender or Nutri-Bullet and bl to a smooth, creamy sauce. Whisk in the tahini and add some more cold water if you think it needs it.

2. In a large bowl, combine the carrots, courgettes, mange tout, bean sprouts and peanuts. Toss together with the pad Thai dressing.

3. Heat the coconut oil in a medium pan. Once hot, add the tempeh, garlic and half the coriander and fry on medium to high heat until piping hot.

4. Once ready to serve, place the courgette and carrot noodle mix in a deep bowl and top with the tempeh.

5. Finish with the remaining coriander, spring onion, sesame seeds, coconut flakes and wedges of lime.