Raw Pad Thai Tacos
Serves 2 to 4
Ingredients
150g carrots, cut into strips with a serrated peeler
140g courgette, cut into strips with a serrated peeler
40g mooli, cut into strips with a peeler
50g squash, peeled and cut into strips with a peeler
50g sugar snaps, thinly sliced
50g mung beans, sliced
Gem lettuce leaves – as taco shells (as many as desired)
Ingredients for the sauce:
120g almond butter
5ml rice vinegar
15ml tamari
1 clove of garlic
15ml lime juice
10g coconut sugar
5ml sesame oil
15g tamarind
100ml water
5g ginger
7g galangal
5g lemongrass
Pinch of salt
Method
Start by prepping all the vegetables as described in the ingredient list. Place them in a mixing bowl and set aside. To make the sauce add all the ingredients into a high-speed blender and blend until smooth. Add the sauce to the mixing bowl and stir well until all the veggies are coated. Wash the lettuce and pat dry with a tea towel. Place them on a tray and fill with the pad thai veggies. Serve with microgreens and seeds of choice.
With Celebration & Appreciation,
Joel & Aiste