VEGAN PAD THAI
6 oz thin brown rice noodles
1 bundle spring onions chopped
2 whole carrots ribboned
1 freshly squeezed lime for serving
1 handful cilantro
1 handful crushed peanuts
Cook the brown rice pasta according to the package.
Then make the peanut dressing. Set aside.
Wash and chop the carrots, spring onions and
Combine the cooked pasta, carrots and spring onions with the peanut dressing.
Serve with some crushed peanuts, cilantro and fresh lime juice.
1/4 cup peanut butter (or almond butter)
2 tablespoons fresh lime juice
1 tablespoon coconut nectar
2 tablespoons coconut aminos
1 teaspoon sambal oelek (optional)
1 tablespoon water (if it turns out too thick)
1-2 garlic cloves minced
Add all dressing ingredients to your blender and blend until smooth.
Season with salt and pepper to taste.