Rainbow Thai-style noodles
These rainbow, vegetable noodles are seriously next-level! Full of nutrients, light as a feather to digest and packed full of flavour with the Thai- style dressing. Serve as a side to the main event or use them as a main meal by adding in some pan-fried chicken (tofu or firm, white fish, prawns, pork, sliced beef), and fresh sliced avocado.
Ingredients
- 1 beetroot red and/or yellow, peeled
- 1 sweet potato peeled
- 1 large zucchini
- 1 red capsicum thinly sliced
- 2 carrots sliced thin or cut into matchsticks
- 2 radishes thinly sliced
- 1 cup basil leaves roughly chopped
- 1/4 cup roasted peanuts
- 1 cup baby spinach
- 1 avocado diced
Ginger Peanut Vinaigrette
- 1/4 cup olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp peanut butter
- 1 tbsp rice vinegar
- 2 tbsp fresh ginger grated
- 2 tbsp Tamari or soy sauce
- 1 tbsp fish sauce optional but SO good
- 1 lime juiced
- 1/4 cup fresh coriander chopped
Instructions
- Using a spiralizer, spiralize the peeled beets, zucchini and sweet potato. If you do not have a spiralizer, cut these 3 vegetables into thin matchsticks.
- Add the zoodles (zucchini noodles) and sweet potato noodles, into a moderately heated fry pan with 2 tbsp water. Pan fry quickly. Add beet noodles for very quick flash-fry (literally 20-30 secs).
- Turn off heat and rest.
- Combine all vinaigrette ingredients into a small, screw-top jar and shake well.
- Pour the dressing over the lightly tossed noodles (vege noodles) and toss well to coat.
- Add in salad veges (radishes, carrot & capsicum), baby spinach and fresh herbs, making sure the dressing coats all the veggies well. Just before serving, sprinkle through peanuts (or sesame seeds), fresh chilli (optional) and toss once more.
- Serve with desired protein and Enjoy!
Nutrition
Calories: 413kcalCarbohydrates: 30gProtein: 9gFat: 31gSaturated Fat: 5gFiber: 10gSugar: 9gVitamin C: 65mgCalcium: 87mgIron: 2mg
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