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Chris Breese
Pad thai from ella mills
Thai dish with courgettes, carrots, noodles, coriander, almond paste, tahini and cashew nuts.
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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
Kitchen Stuff
Directions
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Cut the courgettes into strips with the spiral cutter or a sharp knife. The seed lists are not used.
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Remove the roots and cut into strips. Cook the buckwheat noodles according to the instructions on the package.
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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.
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Add the water and puree until smooth.
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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.
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Slice the leaves of the fresh mint. Mix everything together and sprinkle with the mint.
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Nutrition
645Calories
Sodium13% DV320mg
Fat72% DV47g
Protein22% DV11g
Carbs13% DV39g
Fiber32% DV8g
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