Rainbow Phad Thai
Been struggling to get in your 5-a-day? Not anymore thanks to this veggie-packed meal! Best part? There is no cooking involved and the sauce can be used to elevate any dish.4g fat (1g sat fat), 25g carbs, 300mg sodium, 5g fibre, 5g protein
Ingredients
- 6 Baby marrows, julienned or spiralised
- 1 large Red pepper, thinly sliced
- 2 large Carrots, grated or julienned
- ½ Red or purple cabbage (about 350g), sliced
- 6 Spring onions, white and pale-green parts finely chopped
- 1 handful Fresh coriander, roughly chopped
- 2 handfuls Bean sprouts
- 1 Tbsp Sesame seeds
For the dressing
- 3 Tbsp Freshly squeezed lime juice, plus extra limes to serve
- 3 Tbsp Low-sodium soy sauce
- 3 Tbsp Honey
- 2 Tbsp Sugar-free peanut butter
- 3 Tbsp Grated ginger
- 2 cloves Garlic, finely chopped
- 1 Red chilli, finely chopped
- Salt
- Freshly ground black pepper
Instructions
- Place all vegetables in a large bowl. Garnish with coriander, sprouts and sesame seeds.
- Whisk together all dressing ingredients, taste to check flavours (add water to thin, if necessary), then toss with vegetables. Serve with extra lime wedges.