Since turning vegan at the end of last year, I've found that I am far more into baking and cooking. I've been blogging more of my bakes, but I also want to start sharing more dinner ideas and favorite recipes of mine. They are mainly all devised and cooked up by Matt (he's the chef in this relationship) you may have seen his recipe post for Macaroni and Faux Cheese but this Vegan Pad Thai originally started off from a recipe in Deliciously Ella's 2nd book. I found that the recipe was not really to my taste and the quantity of some of the ingredients a little off so I have adapted it to make it suit my taste buds.
Serves 4
For the noodles
2 large Courgettes
2 large Carrots
100g Buckwheat Noodles
2 Red Peppers (cut into very thin strips)
30g Cashews
10g Mint leaves finely chopped
Sesame Seeds
For the sauce
8 tablespoons Olive Oil
15g bunch fresh Coriander
3 tablespoons of Almond Butter (or a handful of Almonds will do)
2 tablespoons Tahini
1 tablespoon Maple Syrup
1 tablespoon Tamari
Juice of 1 Lemon
1 Garlic Clove
1 teaspoon Cayenne Pepper
Using a spiralizer (I use one like this) make the courgette into 'noodles' or if you don't have one peel the courgette into thin strips using a vegetable peeler- discarding the seedy centre, peel the carrots into strips also.
Cook the noodles according to packet instructions. Whilst the noodles cook (or you can leave the noodles out completely if you want it to be even more healthy) you can make the sauce. Simply place all the ingredients for the sauce into a blender or food processor with 9 tablespoons of water and whizz it up until it is smooth.
Once the noodles have cooked, drain and let them cool for a few minutes. Place the noodles, courgette, carrot, peppers, mint and cashews into a large bowl. Serve and pour as much dressing over your meal as desired and top with sesame seeds.
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