So I’m calling this a pad thai because, well, I can since it’s my blog, but also because the flavours, textures, and the look resembles that of a pad thai.
So lets stick with it and move forward. After all, it’s not the name that matters, but the flavours, which this definitely has!
Such a delicious crunch from the raw veggies, with the creaminess from the avocado and the sauce turning what could’ve been a plain dish into something delicious.
That brings me to this sauce.
Ohh god this sauce! It’s deliciously creamy, with the perfect umami saltiness from the tamari and an amazing kick from the ginger and the chilli. I love making just a little bit extra and having it as a dip for some chopped veggies. It’s heavenly!
You can absolutely get creative with your veggies here.
Courgettes/Zucchinis would be a great addition, as would some finely chopped purple cabbage. Play around with what you have at home, it’s supposed to be a no-stress approach to pad thai.
So for noodles in this I used some kelp noodles. If you haven’t had them before, they are very bland, which is putting it mildly! These stringy babies actually have no taste at all, which means they’re the perfect vessel to absorb all the delicious flavours from the sauce, and it also won’t interfere with the veggies.
They’re also virtually carb-less. I don’t specifically promote a low-carb lifestyle, but for those of you who are indeed watching their carb-intake, kelp noodles are absolutely low-carb.
Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!
