We love any recipe that manages to turn a takeaway staple like Pad Thai into a feel-good plant-based dish. This recipe, plucked from Ella Woodward’s latest cookbook Deliciously Ella Every Day, combines a healthy dose of veggies, nutty buckwheat noodles and a tasty sauce which, to be honest, we’ll probably end up putting on anything and everything.
Such a delicious dish, I think it may end up being a favourite recipe for lots of you… it’s certainly very popular in my house! It’s inspired by a recipe that a friend sent to me; I fell in love with it and adapted it over time to create this version. The sauce is definitely my favourite part, as it’s so incredibly rich with the most amazing array of flavours.
For the noodles
2 large courgettes
2 large carrots
100g buckwheat noodles
1 red pepper, cut into very thin strips
handful of sesame seeds
30g cashew nuts
10g fresh mint leaves, finely chopped
For the sauce
8 tablespoons olive oil
15g bunch of fresh coriander
3 tablespoons almond butter
2 tablespoons tahini
1 tablespoon maple syrup
1 tablespoon tamari
juice of 1 lemon
3 garlic cloves, crushed
1 teaspoon cayenne pepper
Peel the zucchini, then use a vegetable peeler to peel the flesh into strips around the core. I normally discard the seedy centres, as they’re hard to peel. Do the same with the carrots.
Cook the noodles according to the packet instructions.
Meanwhile, make the sauce. Simply place everything into a blender or food processer with 9 tablespoons of water and whizz until smooth.
Once the noodles have cooked, drain them and let them cool for a few minutes.
Place the noodles, carrots, courgettes, pepper, sesame seeds and cashews in a large bowl and pour over the dressing. Mix everything together, then sprinkle the mint on top.
For a lighter salad, skip the buckwheat noodles and use an extra zucchini and carrot instead.