My first-time home made Pad Thaï. It is DELICIOUS, even when my mother tried it, she was humming while tasting it, which means she approved it, and I felt so proud. Try it yourself, and get the Thaï flavor with the vegan "cuisine"!
Preparation: 20 Minutes
Portions: 4
Utensils: Mandoline or Spirooli Coupe Spirale
Decoration and Sauce:
1 small Lettuce, cut into pieces
1/2 cup Pad Thaï Sauce (check recipe)
1/2 cup cashew nuts, coarsely ground
1/2 lime, cut in 4
Coriander leaf
Raw Organic Ingredients:
1 1/2 zucchini, spaghetti style with the Spirool
1 medium Daikon a Japanese white Radish, spaghetti style
1 cup red cabbage, sliced
1/4 cup green onion, sliced
1 cup red pepper, cut in strips
1 cup yellow pepper, cut in strips
2 cups sunflower sprouts
1/2 cup fresh coriander
In a bowl, bring together all the ingredients; mixed vegetables. Add the Pad Thaï Sauce
and mix well.
Place the mixture in a mountain style. Spread the crushed cashews. Decorate with a wedge of lime and coriander leaves. Eat fresh
Bon Appétit!
La Reina
Recipe from: Crudessence Recipe Book
 |
| Pad Thaï |
Preparation: 20 Minutes
Portions: 4
Utensils: Mandoline or Spirooli Coupe Spirale
Decoration and Sauce:
1 small Lettuce, cut into pieces
1/2 cup Pad Thaï Sauce (check recipe)
1/2 cup cashew nuts, coarsely ground
1/2 lime, cut in 4
Coriander leaf
Raw Organic Ingredients:
1 1/2 zucchini, spaghetti style with the Spirool
1 medium Daikon a Japanese white Radish, spaghetti style
1 cup red cabbage, sliced
1/4 cup green onion, sliced
1 cup red pepper, cut in strips
1 cup yellow pepper, cut in strips
2 cups sunflower sprouts
1/2 cup fresh coriander
 |
| Daikon |
In a bowl, bring together all the ingredients; mixed vegetables. Add the Pad Thaï Sauce
and mix well.
Place the mixture in a mountain style. Spread the crushed cashews. Decorate with a wedge of lime and coriander leaves. Eat fresh
Bon Appétit!
La Reina
Recipe from: Crudessence Recipe Book
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