This dish is a lightened up version of traditional Pad Thai, and if I’m honest I think it’s even more delicious than the classic version! The silky courgettes pair perfectly with the rich and zingy sauce for a flavour fusion that you won’t be forgetting for a while. If you’re in a rush, this Raw Pad Thai can be made in under 15 minutes, but if you’ve got a little more time on your hands I highly recommend leaving the sauce to infuse further into the veggies for an even richer flavour. Oh, and the almonds are just one of the simplest but incredible things I have ever tasted, so just a word of personal experience, make more than you need because you’ll finish them before it’s even time to serve up!
What you need
- 6 courgettes
- 3 carrots, peeled
- 5 asparagus spears, very thinly sliced
- 2 red peppers, deseeded and thinly sliced
- 50g (1/3 cup) whole almonds
- 1 tablespoon tamari
- 1 tablespoon water
- 3 Medjool dates, pitted and chopped
- 2 cloves of garlic, peeled and crushed
- 1 thumbnail-sized knob of fresh root ginger, peeled and grated
- 240ml (1 cup) full-fat coconut milk
- 80g (1/3 cup) almond butter
- Juice of 1 lime
- 2 tablespoons tamari
What you do
Preheat the oven to 18’C/160’C fan/gas 4. To make the tamari-roasted almonds, combine the tamari and water in a bowl, add the almonds and coat well in the liquid. Tip into a baking tray, spreading out evenly, then place in the oven to roast for 2-3 minutes, until the liquid has dissolved. Remove from the oven and set aside.
Next spiralize the courgettes and carrots with a spiraliser if you have one, or peel them into fine ribbons with a vegetable peeler if you don’t. To prepare the sauce, simply chuck all the sauce ingredients into a blender and blend!
To assemble the dish, place all the prepared vegetables into a large mixing bowl, add the tamari-roasted almonds, pour in the sauce and toss well together. Plate up and enjoy!
Extracted from Naturally Sassy by Saskia Gregson-Williams. (Ebury Press, £16.99)
Photography by Matt Russell