As the weather is getting warmer I’m finding myself eating more and more cold foods, especially at lunch, as I don’t want anything cooked and I have exams coming up so don’t want to spend ages in the kitchen. One of my go-to lunches on days like this is a raw pad Thai, with oodles of zoodles or just standard noodles.
Spiralise away if you want. Personally I’m now not a fan of “courgetti” (obviously didn’t at the time of posting this but hey ho) and would recommend eating complex carbs cause they’re awesome.
This recipe is wonderfully light and quick to make, and I’ve come up with two dressings that work perfectly depending on how adventurous you’re feeling. One includes only two ingredients, the other consists of these as well as those listed as “optional”.
100g zucchini/courgette, spiralised or julienned into “noodles”. Or just noodles.
50g carrots, spiralised or julienned
50g bell pepper, finely sliced (I use yellow only because the colour is pretty in this)
50g shredded red/purple cabbage
1 spring onion, chopped
A sprinkling of hemp hearts or sesame seeds
For the dressing:
2 tbsp tamari or soy sauce
1 tsp lemon juice
1 tsp nut butter (optional)
1 tsp melted coconut oil (optional)
1/2 tsp apple cider vinegar (optional)
1 tsp liquid sweetener (optional)
What to do:
- Spiralise, julienne and chop all the ingredients
- Toss the zucchini, carrots, bell pepper, and purple cabbage in a bowl
- Sprinkle spring onion and seeds on top
- Mix together the dressing ingredients and drizzle over the top