Vegan, Organic Pad Thai Salad
Our Organic Vegan Pad Thai Salad is perfect for a shared lunch over a long summer weekend.
100g Wide Rice Noodles (or your preferred raw choice, kelp noodles are great)
1 Organic Carrot (Grated)
1/2 Medium Organic Red Cabbage (Shredded)
4 Organic Spring Onions (Sliced)
1 Cup Sprouted Organic Mung Beans
1/2 Cup Roasted Organic Peanuts (Crushed)
1/ Cup Fresh Organic Coriander (Chopped)
1/2 Packet Organic Tempeh (Cubed & Marinated in Organic Tamari)
Zest from One Organic Lime
1/4 Cup Organic Tahini
1/4 Cup Organic Almond Butter
1/4 Cup Organic Tamari
1/8 Cup Organic Dates (Soaked & Pureed)
1/8 Cup Organic Lime Juice
1 Clove Organic Garlic (Minced)
1 tsp Spray Free Fresh Ginger (Grated)
– Heat a frying pan, add organic oil of choice and fry until tempeh is golden brown. Cool Down.
– Bring water to boiling point, then take off the heat. Soak the rice noodles in the water for seven minutes. Rinse with cold water.
– Blend together ingredients for dressing.
– Mix all ingredients together with your dressing. Chill and serve cold. Enjoy with your friends…