Raw Vegan Pad Thai-mmy

Serves 4 hungry people

** Good quality fresh ingredients, the cutting finely and proportions are paramount in the success of this dish. Organic, local produce should be preferred and be fresh. I managed to get away with finding everything coming from the same county (less than 50km) at the local market except the limes, which come from Brazil, and snow peas (mange tout, pois gourmands) that come from Kenya?! bad me.

Ingredients

Veggie mix:

2 Medium sized courgettes

2 Large Carrots

1/2 Head of cauliflower

1/4 Head of red cabbage

~30 Snow peas (Mange tout, pois gourmands)

2 spring onions

1 healthy large handful of fresh coriander

Sauce:

6 Tbsp Tahini

6 Tbsp Soy sauce

6 Tbsp Peanut butter

2 Tsp Honey (If you want it vegan, find agave or something to replace the sweetness of the honey)

2 Garlic cloves

2cm3 Ginger

2 Limes (producing at least 6 tbsp of juice, if not, get more limes)

Other:

Flat Noodles (or udon, or whatever you have or takes your fancy)

OPTIONAL : Cashews or Peanuts (unsalted)

Preparation

Get one large bowl.

1) Cut the carrots, courgettes and red cabbage finely in strips like in the picture and place in the large bowl. Peeling the carrots tends to a finer less rooty flavour that is recommended for this dish, as is half peeling the courgette, but leave half the skin on.

2) Cut the cauliflower in small florets and place in the bowl.

3) Cut the snow peas in half (lay them horizontal and cut vertically) and place in bowl.

4) Cut the spring onions, white part if not too strong otherwise only green part. Chop the coriander and place in separate bowl put to one side.

Sauce

Get one small bowl

1) Chop the garlic and ginger very finely and place in bowl.

2) Add the tahini, soy sauce, honey and peanut butter and mix in the bowl. It will be thick, don't worry.

3) Add the juice of 1 1/2 limes into the sauce mix and mix with a fork. It will still be thick, don't worry. (The limes should be juicy, you should get at least 4 Tbsp of juice from the 1 1/2 limes, if you don't, use more limes)

4) Cut the remaining half lime in 4 as a decoration.

5)  Mix the thick sauce in with the vegetables, leave to marinate. Yes, the sauce will be thick, but the liquid from the veggies will thin it just enough so that it sticks nicely but doesn't become a juice.

Final

1) Heat some water and cook the noodles. Cool them with cold water after cooked. Either you can sprinkle them with some oil, sesame works well, or mix them into the veggie mixture so they don't stck.

2) Try the mix and sauce, add more soy or lime juice if taste desires. Some may find it not salty enough.

Serve on 4 plates, top with the coriander and spring onion mix and the cut lime on the side. This dish goes well, as always with a nice hot fresh cut chilli (or 2, 3 or more). If you have peanuts knocking about, then crush em and spinkle a bit on top. Cashews work well too.

This is best eaten 1 day after preparation. The lime juice "cooks" slightly the veggies. If you have the will, preparation and time to prepare 1 day in advance and leave covered in the fridge, do it. It's worth it.

c. Inspired by numerous recipes online, and refined to what I see best.