Prep Time:
30 minutes
Cooking time:
20 minutes
Servings:
2
Ingredients:
Asian Sauce
- ¼ cup / 60ml Melrose Sesame Oil
- 2 tbsp. / 50ml tamari
- 2 tsp. Melrose Apple Cider Vinegar
- 1 tsp. Melrose Rice Syrup
- 2 tsp. finely diced ginger
- ¼ cup Melrose Almond Spread
Pad Thai
- ¼ white cabbage, finely sliced
- ¼ purple cabbage, finely sliced
- 2 carrots, thinly sliced
- ½ bunch spring onion, green part only, thinly sliced
- 1 red capsicum, seeds removed, finely sliced
- 1 cup coriander, roughly chopped
- 200g kelp noodles, rinsed and roughly chopped into 10cm lengths
- Juice of 1 lime
- ½ cup cashews, lightly toasted and chopped
Method:
To make the Asian sauce, place sesame oil, tamari, apple cider vinegar and rice syrup in a small mixing bowl and whisk well to combine. Add in ginger and almond spread and stir well to combine.
Place cabbages, carrots, spring onion, capsicum, coriander and kelp noodles into a large mixing bowl and toss well to combine. When you're ready to serve, add in Asian sauce mix and toss well. Drizzle over fresh lime juice, top with toasted cashews and serve immediately.