RAW vegetable Pad Thai

I N G R E D I E N T S (2 portions)
PAD THAI
120 g rice noodles
1 carrot
1 zucchini
1 cucumber
1 small watermelon radish
1 avocado
2 tbsp black sesame seed

DRESSING
2 tbsp Tahin
1 tsp Sriracha sauce
1 tsp Agave syrup
2 tbsp filtered water

A D D I T I O N A L / G A R N I S H
Black sesame seed
2 tbsp Beetroot juice (for coloring)
Lemon
Coriander
Mint

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D I R EC T I O N S
PAD THAI
Soak the rice noodles for about 2 minutes in hot water. If you like pink noodles as I do, add a bit of beetroot juice to color the noodles.
With a spiralizer make noodles of the carrot, cucumber and zucchini.
Slice the radish and avocado.
Stir everything together
Season with dressing
DRESSING
Combine ingredients and drizzle over the vegetable pad thai.

G O O D  F O R  Y O U 
Light lunch


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