Pad Thai

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• Step 1

  Preheat the oven to 180°C/160°C fan/gas 4. To make
  the tamari-roasted almonds, combine the tamari and
  water in a bowl, add the almonds and coat well in the
  liquid. Tip into a baking tray, spreading out evenly,
  then place in the oven to roast for 2–3 minutes, until
  the liquid has dissolved. Remove from the oven
  and set aside.

• Step 2

  Next spiralise the courgettes and carrots with a
  spiraliser if you have one (see page 12) or peel them
  into fine ribbons with a vegetable peeler if you don’t.
  To prepare the sauce, simply chuck all the sauce
  ingredients into a blender and blend!

• Step 3

  To assemble the dish, place all the prepared
  vegetables into a large mixing bowl, add the
  tamari-roasted almonds, pour in the sauce and
  toss well together. Plate up and enjoy!

• Step 4

  For the sauce, make sure
  you buy a standard brand of
  coconut milk. Some specialist
  brands can be very thin and
  watery, and we don’t want
  a watery sauce!

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