Pad Thai Zoodles

30/07/2020

A  recipe for the Body, Mind and Soul

Serves 4

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INGREDIENTS

For the Pad Thai

• 3 zucchinis, shaved into noodles with a spiral slicer

• 1 package enoki mushrooms, trimmed
  and separated

• 4 shitaki mushrooms, (soaked and sliced)

• 2 spring onions, thinly sliced

• 1 red capsicum, cut into thin strips

• 20 snow peas, cut into thin strips

• 1 pound mung bean sprouts

• ½ lime, juiced

• ½ tsp sea salt

• 1 tbsp olive oil

For the Sauce

• 1 tbsp dulce seaweed

• ½ cup almond butter

• ½ cup semi-dried tomatoes

• 1 lime, chopped (including peel if organic)

• 4 cloves garlic, peeled

• 7 dates, pitted

• ¼ cup olive oil

• 2 small Thai chillies or 1 jalapeno

• 1 ½ tbsp shredded or zested fresh ginger’

• 1 to 2 tablespoons of braggs or tamari, plus extra if desired

• 1 ½ tsp live sea salt, plus extra if desired.

DIRECTIONS

STEP 1

Place all the Pad Thai ingredients in a bowl and let them marinate for 30 minutes.

STEP 2

For the sauce, blend the hiziki, almond butter, sundried tomatoes, lime, garlic, dates, olive oil, chillies, ginger, braggs and sea salt with ½ cup water until creamy.

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