Pad thai

Pad thai

With my mother being a vegan/vegetarian there are times when all she wants to eat is toasted cheese sarmies or 2 minute noodles.

Normally I would allow that during any given day of the week but not on a Sunday. Sundays are reserved for meals that are wholesome, hearty and make you feel sleepy after eating so much that your stomach feels so heavy.

I came across this recipe in one of Deliciously Ella’s cookbook and seeing as I had all the ingredients in pantry I decided why not give it a try.

I am not a vegan myself, but I had a bowlful of this and I was blown away by the taste. It tasted delicious and I just could not get enough.

I fought my mother off for the last spoonfuls in the pot.

What I liked about this recipe was that there was zero cooking involved , the only thing that needed to be cooked was the pasta, everything else was raw. But you would never say that.

Ingredients for the pasta:

  • 2 x large courgettes thinly sliced.
  • 2 x carrots, thinly sliced.
  • 100g x spaghetti cooked.
  • 1 x red pepper, deseeded and cut into strips.
  • Handful of sesame seeds.
  • 30g x cashew nuts.
  • 10g x mint leaves, finely chopped.

Ingredients for the sauce:

  • 8 x tbsp. olive oil.
  • 15g x coriander.
  • 3 x tbsp. almond butter.
  • 2 x tbsp. tahini.
  • 1 x tbsp. maple syrup
  • 1 x tbsp. tamari
  • Juice of 1 lemon.
  • 3 x cloves garlic, crushed.
  • 1 x tsp cayenne pepper.
  • 9 x tbsp. water.

Method:

  • Toss all the pasta ingredients together in a bowl.
  • For the sauce, place all the sauce ingredients in a blender and blitz till smooth.
  • Pour the sauce over the noodle mixture and toss till everything is well combined and the sauce is coating everything.

Tell me what you think of this recipe