Courgette & Carrot Pad Thai Salad

A colourful, zesty play on Thailand’s most famous dish. A healthy mix of raw and juicy vegetables, perfect for the summer no matter what time of day.
Gluten free
Wheat free
Kids recipe

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Cuisine

Thai

Meal

  • sides-light-meals-and-salads

Ingredients

  • 3 courgettes
  • 2 carrots
  • 3cm knob of ginger
  • 2 cloves of garlic
  • 2 red chillis, de-seeded
  • 6 tbsp peanut butter
  • 5 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tbsp vegan syrup eg agave, maple etc
  • Juice of 2 limes

Garnish

  • Sliced red chilli
  • Mint
  • Basil
  • Lime wedges
  • Spring onion

Instructions

  1. Start by peeling the carrots then cut off the rough ends.
  2. Cut off the stalk of the courgettes.
  3. Spiralize the carrots and the courgettes (if you don’t have a spiralizer then you can use a vegetable peeler to make thick noodles).
  4. Next start on the sauce: mince the garlic, ginger and chilli then combine them with all remaining ingredients in a blender.
  5. Dress the courgette/carrot noodles in the sauce and serve over salad.
  6. Finish with garnish and enjoy.
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