Raw Pad Thai Tacos

| 1 June 2019

Serves 2 to 4


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


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