NYFW Street Style | Candice Swanepoel Off Duty
Raw Peanut Curry Pad Thai with palmito, carrot, and zucchini noodles. This dish was devoured by retreat guests last week! Do you have a spiralizer? Do you have a blender? Then run to the kitchen and whip up some deliciousness. As you knows, it’s all about the sauce.
Here is the divine Pad Thai sauce recipe:
- 1 cup peanuts
- 3 tbsp curry
- juice of 4 limes
- meat of 2 coconuts
- 2 tbsp sesame oil or tahini
- 3 cloves of garlic
- 1 handful of cilantro
- 1/2 cup of water
Blend up and pour over veggie noodles. Use left over sauce for salad dressing. Add more water to make it a dressing, use less water to make a dipping spread.
Easy peasy and super fast!
Double tap if you love Thai food as much as me!
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High-protein raw vegan salad: spinach, kale, spiralised zucchini, red onion, raw sprouted mung beans, chickpeas and lentils, red cabbage, topped with raw avocado/basil/garlic/lemon/hempseed pesto and drizzled with lemon juice.
Whoa, this has over 10,000 notes! Maybe that’s a sign that I should make it again this week sometime. Yep.