Thai Noodles

Serves 4

For The Sauce:

  • 1 medium mango
  • 1 1/2 teaspoons garlic
  • 1 1/2 teaspoons fresh ginger
  • 1 1/2 teaspoons red chilli pepper
  • 2 tablespoons red onion
  • 4 dates
  • 1 1/2 teaspoons chopped fresh basil
  • 3 tablespoons coconut oil or vegan butter
  • 1 1/2 teaspoons curry powder
  • 2 teaspoons salt (or to your taste)
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon sesame oil (see note below)
  • 2 tablespoons tamari sauce
  • 2 tablespoons lime juice
  • 1/2 cup cashews
  • 1 cup water

 

For The Noodles:

  • 4 zucchini or yellow squash
  • 8 carrots

 

For The Garnish:

  • 4 tablespoons chopped spring onions
  • 4 teaspoons black sesame seeds
  • Pinch red chilli, to taste (see note below)

 

Directions:

  1. In a blender, add all sauce ingredients except for the cashews and water.
  2. Blend on high until smooth.
  3. Add cashews and water and blend on high until smooth.
  4. Make noodles from the squash and carrots using a spiralizer, and mix with sauce just before serving.
  5. Top with chopped spring onions, black sesame seeds, and a few tiny pieces of red chilli.

 

Note:

  • The quality of sesame oils varies. So if using a pure sesame oil, use 3 tablespoons in the recipe. If using a sesame oil blend, use 6 tablespoons in the recipe.
  • Ideally fresh sliced chilli, but chilli powder will do in this recipe.
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