Island Style Pad Thai

A luscious light yet satisfying summer dish that can be made with many vegetables and variations. Here is my fav grain free version using sweet potato noodles and canned green jackfruit! I like turmeric in mine for extra medicinal properties but its not traditionally used in this meal. Be creative. Feeds 4.

INGREDIENTS

• 2 pack sweet potato noodles

• 1 can green jackfruit

• 1 can coconut cream

• 1 organic broccoli

• 100g snowpeas

• 1 large carrot

• 1 capsicum

• Handful of garden asian greens eg sweet potato leaves or 1 bunch bok choi

• Half pineapple

• cup cashews

• Tamari

• Knob ginger and turmeric

• Either grind your own lemongrass kefir lime leaf, black pepper, fresh chilli and garlic into a paste or buy a vegan red curry paste.

• Coriander and 1 juicy lime to garnish

METHOD

1. Slice veg in thin diagonal strips and steam fry lightly with just a splash of water so it doesn’t stick to pan.

2. Add grated ginger and turmeric and 1 tablespoon of curry paste, handmade paste or storebought

3. Stir in drained shredded jackfruit over low heat until flavours have mixed through well.

4. Turn off heat on vegetable and boil water for noodles. Boil for 5 minutes and strain.

5. Stir through coconut milk so noodles stay seperated and easy to serve.

6. Place a generous serving of noodles in bowl and top with vege jackfruit mix.

7. Dry fry cashew nuts and pineapple until slightly caramelised.

8. Add this tropical burst of flavour to the top of your bowl then garnish with a lime wedge and coriander.

SUBLIME!!