Raw Vegan Pad Thai

You know this can be completely raw but don't sweat it if you don't manage to get those rather elusive kelp noodles... mung bean noodles are really good or just some rice vermicelli... it's all good!  If you have too many courgettes growing why don't you just go for courgette noodles (see how down below)...

Oh and if you are wondering just what these kelp noodles this is what they look like:

Serves 6-8

Ingredients:

1 package kelp noodles (12 oz./340 g) if you are keeping it raw or 2 packs of mung bean noodles (you can get these in your local Chinese supermarket)

½ head cabbage

2 carrots

1 courgette

Handful of french beans (thinner the best)

a few handfuls bean sprouts

1 bunch coriander (reserve a little for garnish)

Raw Pad Thai Sauce (see below)

black sesame seeds (or almonds, pumpkin seeds, cashews, peanuts etc.)

lime wedges for serving

Raw Pad Thai Sauce

Ingredients:

1 piece ginger root, peeled (about the size of your thumb)

1 clove garlic

½ red chilli pepper, seeds removed

1 tbsp. maple/agave/date syrup

1 ½ tbsp. tamari or ordinary soy sauce - it all depends if you do the wheat or not....

juice of 2 limes

1 tsp. ground turmeric

10 coriander seeds

1 Tbsp. cold-pressed olive oil or rapeseed oil

500ml water (or as needed)

Directions:

1. If you are using kelp noodles remove noodles from package and rinse very well under cold running water. Set aside and let drain. If you are using mung bean noodles soak in warm water for about 5 minutes and then drain.

2. Prepare all the vegetables. Slice the cabbage as thinly as possible (a mandoline is helpful). Using a vegetable peeler, slice the carrots into ribbons. Julienne the courgette, or use a mandoline or spiralizer to obtain long, noodle-like strips.Chop the coriander, including the stems. Add the bean sprouts and the french beans.Toss all together in a very large bowl with your noodles.

3. Just before serving, pour the dressing over and fold to coat. Garnish with sesame seeds (or any nut/seed you like), extra coriander, lime wedges and ooh just some more sliced chilli (I like it hot!)..

Raw Pad Thai Sauce

Directions:

1. Grate the ginger and chop and crush the garlic. Finely chop the chilli.

2. Start adding the ginger, garlic and chilli to an empty jam jar..crush the coriander seeds and add with tumeric, agave syrup, tamari soy sauce, oil, juice of 2 limes and a little zest. Put a lid on and give it a shake. The sauce should be thin enough to pour, but thick enough to coat the vegetables and noodles. If it is too think add some water. Season to taste.