Kelp Vegan Pad Thai

Ingredients

• Dressing:
• ¼ cup almond butter
• 1 tbsp tamari
• 2 tbsp maple syrup or coconut nectar
• 1 tsp grated ginger
• 1 clove garlic, minced
• Juice ½ lemon
• 300g of kelp noodles
• 1 large carrot
• 1 large zucchini
• 2 spring onions, roughly chopped
• Handful coriander, roughly chopped
• 2 tsp hemp or sesame seeds

Method

• Combine the almond butter, tamari, maple syrup, ginger, garlic and lemon juice in a small bowl. Add a dash of water until you have a sauce-like consistency.
• Soak the kelp noodles in water for 30 mins until soft or prepare according to packet instructions.
• Slice the carrot and zucchini lengthways with a julienne peeler or spiraliser.
• Place the carrot, zucchini, spring onions, kelp noodles and coriander in a large bowl and toss.
• Drizzle with almond dressing and gently toss. Top with seeds and any leftover herbs to serve.