A popular summer dinner/lunch recipe for the whole family to enjoy! It’s got all of the flavours of the original pad Thai favourite, plus two types of cabbage for double cruciferous vegetable bang for liver support. With all that yummy pad Thai dressing which comes together in seconds. You’re going to absolutely love this one, so get munching!
INGREDIENTS:
- 1 carrot (use a speed peeler to get thin shreds if you have one)
- A handful of shredded white cabbage (use a speed peeler to get thin shreds if you have one)
- A handful of shredded red cabbage (use a speed peeler to get thin shreds if you have one)
- 2 spring onions (sliced)
- 2 tbsp roasted salted peanuts, roughly chopped
- Protein of choice (prawns, egg, tofu, chicken) Whatever you fancy!
SAUCE
- 2 tsp soy sauce
- 2 tsp fish sauce
- 1 tsp smooth peanut
- 1/2 lime, juiced
- 1 tsp maple syrup
TOPPINGS
- spring onions, finely chopped
- 2 tbsp roasted peanuts, roughly chopped
- fresh coriander
- black sesame seeds
- lime
METHOD
- make the dressing by whisking all the sauce ingredients together in a bowl
- place your cabbage and carrots in a bowl with a tiny amount of salt, leave for 5 minuets then rinse under cold water and dry well.
- cover the cabbage, carrots, spring onions and peanuts with the sauce making sure everything is evenly covered.
- top with extra spring onion, fresh coriander, a wedge of lime, sesame seeds and a few more peanuts
- add your protein of choice!
Source: “The imperfect Nutritionist”- Jennifer Medhurst