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We’ve teamed up with Pip & Nut to bring you a couple of delicious and of course nutty recipes! First up is this fresh, crisp, vibrant and veggie-packed Rainbow Raw Pad Thai. It’s super quick to make, will keep well for lunch the next day and you can feel great that you’re getting in so many important vitamins and minerals.

Carrots are rich in Beta Carotene, a powerful antioxidant and as it is converted to Vitamin A in the body to give glowing skin while the Vitamin C in the red pepper and cabbage helps our body to absorb the iron from the nut butter.   This is an easy recipe to create to impress a crowd of friends or just yourself as a light supper!

 

INGREDIENTS 

1 packet of rice noodles of your choice

2 Carrots

1 Courgette

1 Red Pepper

1/4 of Red Cabbage

1 Red Chilli (optional)

Springs of coriander

 

FOR THE SAUCE

1/3 of Pip & Nut Peanut Butter (or Almond if you prefer!)

1 thumb-sized chunk of ginger (or to taste)

1/2 tablespoon of raw honey

Squeeze of lime juice

3 tablespoons of tamari sauce (gluten free version of soy sauce)

 

METHOD

1. Cook the rice noodles according to the packet instructions. Some require cooking, others just need to soak in a bowl of hot water.

2. Spiralize your carrots and courgette, thinly slice the red pepper and chop the red cabbage. Place in a bowl and set aside.

3. Mix all the sauce ingredients in a blender. Do a taste test and add more flavours should you desire it. If you want more of a runny consistency, add a splash of water.

4. Place your cooked noodles in serving bowls and top with your glorious rainbow veggies! Decorate with coriander and sliced chilli (if you are using) and drizzle over your sauce! Serve with extra lime wedges to squeeze at the table.

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