Pad thai from ella mills

Name: pad thai from ella mills
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2 zucchini; 2 winter carrot variants possible; 100 g buckwheat noodle; 1 lemon; 3 toe garlic; 8 el traditional olive oil; 15 g fresh coriander; 3 el almondpaste; 2 el tahini sesame paste; 1 el maple syrup; 1 el soy sauce gluten free; 1 tl cayenne pepper; 75 ml water; 1 Red pepper; 1 el Sesame seed; 30 g unsalted cashew nuts; 15 g fresh fresh mint

Thai dish with courgettes, carrots, noodles, coriander, almond paste, tahini and cashew nuts.

Ingredients

Kitchen Stuff

1 spiral cutter
1 blender

Directions

Cut the courgettes into strips with the spiral cutter or a sharp knife. The seed lists are not used.
Remove the roots and cut into strips. Cook the buckwheat noodles according to the instructions on the package.
Meanwhile, make the sauce. Squeeze the lemon and garlic together with the oil, coriander, almond paste, tahini, maple syrup, soy sauce and cayenne pepper in the blender.
Add the water and puree until smooth.
Cut the pepper into thin strips and put together with the noodles, carrot, zucchini, sesame seeds and cashew nuts in a large bowl and pour the dressing over it.
Slice the leaves of the fresh mint. Mix everything together and sprinkle with the mint.