RAW PAD THAI WITH MOULI NOODLES

INGREDIENTS:

Serve 4 large portions
The noodles:
  • 2 inch piece of dikon radish (mouli)
  • A small handful of coriander
  • 100ml of cold pressed olive oil
  • The juice of half a lemon
The pad thai salad mix:
  • 1 mediun carrot
  • 1/2 a red onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 8 sugar snap peas
Dressing for the pad thai salad:
  • 1 cloves of garlic
  • thumb size chunk of ginger (peeled)
  • 50ml of liquid aminos or tamari
  • 50g of whole almonds
  • 20g of cashew nuts
  • 20ml of cold pressed olive oil
  • 50ml of water
  • small handful of coriander
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of ground cumin

METHOD:

For the mouli noodles:
  • Spiralize or finely julienne your daikon radish for the noodles
  • Add a little bit of chopped coriander add them to a bowl
  • In your blender make a dressing with the olive oil, lemon juice and the other half of your coriander
  • Coat you noodles in the lemon dressing and mix well, put to one side while you make the next part
The pad thai malad Mix:
  • With a manoline or slicer, slice your carrot into thin slices
  • Then Julienne (finely slice) all of your ingredients super fine and mix together in a bowl
Dressing for the pad thai salad
  • Blend all of the ingredients at once, into a smooth sauce with your blender
To finish and serve:
  • To finish add your dressing to your pad thai salad mix and put onto your plate
  • Place your noodles next to it and garnish with some chopped cashew nuts and chilli if you prefer
  • Tip – your pad thai dressing will last really well in the fridge for 5/6 days so if you love it make up a decent batch so it’s ready to go at all times