Try wellness blogger Lottie Murphy’s amazing take on this classic Asian dish – and no cooking required!
This delicious raw dish, packed with tasty nutrients serves two
For the Pad Thai:
- 1 Courgette
- 3 Carrots
- 1 Red pepper
- 2 Spring onions
- 200g block of Tofu, squared
- 50g Cashews *
- 100g Edamame beans
For the sauce:
- 1tbs Tamari*
- 1tbs Sesame oil *
- 2tbsp Manuka honey MGO 40 *
- Juice of 1 lime
- 1 clove of Garlic, crushed
- Pinch of dried Chilli flakes *
- 2 tbsp of smooth Peanut butter*
- 2 tbsp water *
- Pinch of salt and pepper
* Available at Holland & Barrett
Slice the courgette, carrots and red pepper into strips. Chop the spring onion.
Pop all the veggies apart from the edamame beans into a bowl and mix them up together (using your hands will be fine!).
Square and chop up the tofu, add in with the veg and then add the edamame beans.
Make the sauce by whisking up the ingredients in the blender and pouring over the veg.
Add the cashew nuts and pour over the veg for a delicious, sweet, Asian-inspired treat.
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