DIY SPICY PAD THAI

Oct 19

INGREDIENTS:

1 packet flat rice noodles

1 carrot

1 small bunch bok choi

1 head broccoli

1 zucchini

1/2 red capsicum

1/2 cup purple cabbage

Handful of almonds

Handful of fresh coriander

For the sauce:

1 tbsp almond butter

1 tbsp tamari sauce

2 tbsp water

2cm ginger

2 garlic cloves

1 fresh chilli

1 tsp sesame oil

1 lime

METHOD:

Boil noodles in a saucepan.

Chop vegetables into desired size and fry in coconut oil

Whilst vegetables are cooking, add sesame oil, lime, ginger, chilli, tamari sauce, garlic, water and nut butter into blender and blitz until smooth.

Strain noodles and toss through cooked vegetables.

Pour through sauce and top with coriander and roasted almonds.

RECIPE BY: Enya Inavolu

Angela Simson

ROOT VEGETABLE QUINOA SALAD