Raw Pad Thai

Ingredients for 2 servings:

• 2 zucchinis
• 1 carrot(s)
• 40 g edamame, shelled
• 1 handful of sugar snap peas, cut diagonally into fine strips
• ½ bunch green asparagus, cut diagonally into thin strips
• 50 g cashew nuts, raw, unsalted
• 3 dates, fresh or dried (preferably Medjool dates)
• 1 stalk lemongrass, peeled and finely chopped
• 10 g fresh ginger, finely chopped
• 2 large garlic cloves, finely chopped
• 1 organic lime(s), zest and juice
• 1 tsp tamari sauce
• 1 tsp, leveled chili flakes
• 2 tbsp fresh coriander, chopped
• 1 spring onion(s), finely chopped
• Cashew nuts, raw, unsalted, lightly roasted

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

vegan and summery-delicious

For the sauce, soak the cashews in a little water for 2 hours, then drain and finely chop in a blender with the remaining sauce ingredients. Gradually add a little water until a thick paste forms. Use a spiralizer to cut the carrot and zucchini into fine, noodle-like strips and place them in a large bowl. Fold in the edamame, snow peas, and asparagus. Pour the sauce over everything and mix carefully and thoroughly. Now divide the Pad Thai into bowls and garnish each portion with cilantro, spring onions, and roasted cashews. Tip: Edamame is usually available frozen in Asian stores. To prepare, pour boiling water over a small handful of pods in a small bowl, let stand for a while, and then drain. Press the beans out of the pods and reuse them. Discard the empty pods.