Serves 2–4 1⁄4 cup baby corn, thinly sliced 1 carrot, cut julienne 1 red pepper, cut julienne 1 courgette (zucchini), sliced into ‘noodles’ in a spiral slicer 1⁄4 cup sugarsnap peas, thinly sliced 1 spring onion (green onion), sliced thin 2 tablespoons lime juice 2 tablespoons tamari or nama shoyu 1 spring onion, sliced thin 1 small red chili, minced 3 tablespoons tamarind paste 1 cup bean sprouts 10 leaves of basil, cut chiffonade 1 small handful coriander (cilantro), roughly chopped 10 leaves of mint, cut chiffonade
Mix all ingredients in a bowl.
For the almond sauce
4 tablespoons almond butter
1 Cup coconut cream (pref make your own by blending flesh and milk of a young coconut or organic canned coconut cream)
2 tablespoon maple syrup
2 tablespoons apple cider vinegar
1 tablespoon of miso paste
2 teaspoons tamari or nama shoyu
1⁄2cm cube ginger
Blend all ingredients in a high-speed blender until smooth. Place a good amount of the pad thai on a plate to serve and spoon sauce around the outside of the plate.