If you love the taste of a traditional Pad Thai, you’ll drool over this healthy reboot recipe. We replace the noodles with raw vegetables and load on the flavour.
In this video edition of Tweak & Eat, Registered Nutritionist and tuja Columnist, Niki Boileau shows us how to make a gluten-free, raw version of a pad thai noodle dish.
Niki starts by spiralizing zucchini but don’t worry, if you don’t have a spiralizer (fancy name for a hand-cranked veggie slicer) you can use a mandolin or basic peeler.
For this recipe, you’ll need zucchini, carrots, fresh cilantro, peanuts, black and white sesame seeds and lime wedges. The scrumptious sauce is made from scratch using ginger, sesame oil, peanut butter, red pepper flakes (or fresh chilis), gluten-free soy sauce or tamari, honey and lime juice. Tip: make extra sauce – it goes great on salad or rice or noodles or anything, really. In case you haven’t noticed – we LOVE this dressing!
So, if you’re in need of an impressive meal to take to the next potluck picnic – you’ve found it. We guarantee you’ll catch someone licking their plate
Warning – this dish can get addictive (but it’s okay because it’s super healthy).
Did you give it a go? Tell us how you liked it. And if you loved it, don’t keep it to yourself. Share and like this video and post your comments below.
