Moreish Pad Thai Salad with Zucchini noodles
Moreish Pad Thai Salad with Zucchini noodles
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We love oodles of zoodles, particulary when they are smothered in a tangy pad thai sauce! This little gem of a salad using zucchini noodles is a great side to any Thai feast. On our walking tours, we usually serve it with Thai chicken curry and coconut rice and find it’s the perfect side to refresh the palate.
Ingredients:
- 1/2 cup fresh coriander
- 1 Tbs sesame oil
- 1 cup cauliflower florets (or broccoli)
- 2 green onions, sliced thin
- 2 large carrots, peeled
- 2 medium zucchini
- Optional: crushed roasted cashews/peanuts
- Optional: 1 cup purple cabbage
Sauce Ingredients:
- 1/4 cup tahini
- 1/4 cup peanut butter
- 2 tablespoons lime juice
- 1/4 cup soy (start with less and test for salt)
- 1 Tbs brown sugar/honey
- 1 clove garlic, minced
- 1 tsp ginger root, minced
Method
1. Use a spiraliser to create noodles from the carrot and zucchini. Place them in a large mixing bowl and set aside.
2. In a separate bowl, whisk sauce ingredients. Sauce will be thick, but will thin out after mixed with vegetables.
3. In a sauté pan, heat oil and sauté cauliflower. When close to being done, add carrot and zucchini noodles to pan and cook until JUST slightly heated through.
4. Pour sauce over mixture and toss until all combined. Garnish with coriander and crushed cashews.
Enjoy!
