Easy no-carb veggie Pad-Thai recipe – under 30 mins from prep to your mouth!

10 steps, takes about 30 mins from start of prep. If you want to add protein, some roast chicken thighs/salmon/tofu would go great with this!
Makes 1 serving.

-1 large carrot
-1 courgette.
-1 spring onion.
-1/2 a cooked beetroot.
-3 (or more) broccoli stems.
-1tbsp mung bean sprouts.
-handful mushroom of choice OR 1 portobello.
-2tbsps flaked almonds OR cashews.
-1 or 2 tbsps alfalfa/radish sprouts.
-1 tbsp garlic infused olive oil.
-1 tbsp sesame oil.
-1 tbsp liquid aminos (Braggs is best).
-1 tbsp almond/cashew butter.
-1/2 tbsp apple cider vinegar.
-1 tbsp lime or lemon juice.
-1 tsp ground coriander.
-1 tsp organic maple syrup (optional)

1)Clean and slice your mushroom, sprinkle a tiny bit of sea salt and put in a preheated oven on 190 fan for 10 minutes.

2)meanwhile spiralise carrot & courgette.

3)thinly slice your spring onion and when 10 mins is up on mushroom, add them in and toss them around together in a tiny bit of olive oil together, continue to roast on same setting for another 7-8 mins.

4)on a large, parchment paper lined oven tray, spread out the spiralised veg and roast on 190 fan for 10 mins.

5)steam your broccoli for 4 minutes and keep to the side.

6)return to your mushrooms + onion tray and toss in the flaked almonds or cashews 5 mins before cooking time is up. Mix well with other ingredients in the tray before leaving to roast.

7)thinly slice your beetroot half and keep to the side.

8)in a small sauce pan, combine all the condiments, including the almond/cashew butter. Cook on a medium low heat and mix/whisk mixture till homogenous. Allow to bubble then remove from heat.

9)when all other ingredients are ready allow to cool for 5 minutes to reduce the moisture (especially the carrot & courgette).

10)toss all the cooked ingredients together and then dress generously in the sauce. Top with the alfalfa/radish sprouts & bean sprouts.


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