Rainbow Pad Thai
Rainbow Pad Thai is a delicious plant-based dish bursting with an abundance of nutrients and vitamins. This quick simple Asian dish is low in fat and oil free, making it the perfect weight loss, anti-inflammatory and hormone balancing creation.
The edamame beans in this mouthwatering dish are packed with protein, iron, calcium, omega 3 and isoflavours which balance hormones. They are a super power food!
I love the taste of peanuts and lime combined, so the dressing in my Pad Thai gives the dish a fragrant fresh taste explosion.
Ingredients:
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1/2 cup of edamame beans
1 Spiralised courgette
2 Spiralised carrots
1 Yellow bell pepper
1 Red bell pepper
1 cup of red cabbage chopped finely
1 White onion sliced finely
300g cooked rice noodles
Peanut & lime dressing ingredients:
1 garlic clove
2 tablespoons of peanut butter or if in weight loss phase use pb2 peanut powder (the fat has been removed and grounded to a powder)!
2 tablespoons fresh lime juice
2 tablespoons tamari or soy sauce
2 tablespoons water
1 teaspoon freshly grated ginger
Serves 2-3
Method:
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Cook veggies in wok with a small amount of water to prevent sticking for 5-7 minutes just to soften slightly.
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Add noodles for the last couple of minutes.
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Add all dressing ingredients in a blender and blend.
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Place in a bowl and add dressing.
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Tip: For best weight loss results build your bowl 50 % starch and 50% non-starchy veg.
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