This Raw vegan pad Thai uses zucchini noodles in place of rice noodles and gets topped with a spicy chilli pili nut butter dressing!
Preparation time: 30 minutes
Spiraliser, blender, peeler.
10g Original Pili Nuts (To sprinkle)
1/2 Green Bell Pepper
1/2 Yellow Bell Pepper
1/3 purple cabbage
300g cherry tomatoes
1 Grapefruit (juice)
1 Chilli pepper (sliced into thin stripes)
2 Garlic cloves (crushed)
a Thumb of ginger (lightly cut)
juice from 1 lime
1 tsp Himalayan salt
30g Chili pili nuts
2 tsp nutritional yeast flakes
3 stalks of celery
1 large onion
1 tbs soy sauce
1/2 cup of black sesame seeds
Spiralise the zucchini, shred the purple cabbage, peel the carrots using a peeler
so you get thin slices, thinly slice bell peppers, cut cherry tomatoes in halves,
spiralise or make thin cucumber slices (to your preference)
Make a juice of 1 grapefruit, transfer to a blender and add the rest of ingredients, blend well and pour the sauce into our vegetables, mix well. Lastly, decorate with pieces of lime and sprinkle some green herbs to make it look even more colourful.