Raw Pad Thai
juice from 1 lime
1 Tbsp coconut oil (liquid/melted)
4 Tbsp coconut milk
2 tsp fish sauce
1 tsp granulated stevia (measures spoon for spoon equal to sugar)
½ tsp dried chilli flakes
2 red pepper, chopped
4 handfuls beansprouts
1 handful coriander/cilantro leaves, chopped
3 green onion/scallion, thinly sliced
4 Tbsp peanuts, chopped
Add the lime juice, coconut oil, coconut milk, stevia and chilli flakes to a small bowl and stir to combine.
In a large bowl, add the red pepper, beansprouts, coriander and green onions.
Spiralise the zucchini and add to the salad.
Pour the sauce over the salad and toss to coat. Sprinkle the peanuts of the top.
Enjoy as a light lunch, side salad or add grilled chicken, prawns or tofu for a main meal.