Summary

Ingredients

• 2 zucchini
• 1 carrot (s)
• 40 g edamame, peeled
• 1 handful sugar snap peas, cut diagonally into fine strips
• 0.5 ½ bunch asparagus, green, cut diagonally into thin strips

For the sauce:

• 50 g cashew nuts, raw, unsalted
• 3 date (s), fresh or dried (preferably Medjool dates)
• 1 stalk lemongrass, peeled and finely chopped
• 10 g iner, fresh, finely chopped
• 2 large cloves garlic, finely chopped
• 1 organic lime (s), including zest and juice
• 1 teaspoon tamari sauce
• 1 teaspoon, leveled chilli flakes

To garnish:

• 2 tablespoon coriander greens, fresh, chopped
• 1 spring onion (s), finely chopped
• Cashew nuts, raw, unsalted, lightly roasted

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Instructions

1. Soak the cashew nuts for the sauce in a little water for 2 hours, then drain and finely chop in the mixer with the other ingredients for the sauce. Gradually add a little water until a thick paste has formed.
2. Use a spiral cutter to cut the carrot and zucchini into fine noodle-like strips and place in a large bowl. Fold in the edamame, snow peas and asparagus. Pour the sauce over everything and mix carefully and thoroughly.
3. Now divide the Pad Thai into bowls and garnish each portion with coriander, spring onions and roasted cashew nuts.
4. Tip:
5. Edamame is usually available frozen as pods in Asian shops. To prepare it, pour boiling water over a small handful of pods in a small bowl, let stand for a while and then drain. Then press the beans out of the pods and use them again. Discard the empty pods.