At Barre Body Studio we believe in living a healthy, balanced lifestyle. Along with exercising, drinking lots of water and getting enough sleep, eating well is vital to your well-being. So all summer long we'll be sharing our BBS Instructors' favourite, nutritious recipes in a blog series called 'Cooking With!' Today we're sharing Tess's delicious, gluten-free and vegan raw pad thai, perfect for the sizzling hot weather when you don't want to heat up your house while cooking! Scroll down for the recipe!
1 zucchini, spiralized or julienned
2 carrots, julienned
1/4 of a head of purple lettuce, chopped into thin slices
1 red pepper, julienned
4 green onions, chopped
150 grams of rice noodles
1/2 cup of frozen edamame beans
1/2 cup of raw, unsalted cashews (optional)
For the sauce:
1/4 cup of peanut butter
1 1/2 limes, juiced
2 tbsp. soya sauce (can sub sesame oil if you have a soy allergy)
1 tbsp. chili garlic sauce
1 tbsp. agave syrup
2 tbsp. water
2 cloves chopped garlic
1" x 2" chunk of ginger, grated
1. Toast the cashews at 350F for 6 minutes or until golden. Chop them up.
2. Thaw the edamame beans.
3. Boil the rice noodles for 5 mins, drain them.
4. Combine the vegetables and rice noodles.
5. Add the sauce.
6. Garnish with cashew nuts and green onions.