Recipe (serves 2)


Pad Thai sauce:

1/4 cup sun dried tomatoes

1 cup water

2 1/2 tbsp tamarind pulp, seeds removed

Juice of 1 lime

2cm knob of ginger

1 tsp dulce flakes

2 tsp Manuka honey/ maple syrup

Green tops of one spring onion

1 red chilli

S + P

Pad Thai noodles:

1 zucchinis, spiralized

1 kohlrabi, spiralized

1 carrot, julienned

1/2 cup sliced Asian greens

1/4 cup fresh raw peas


1 cup bean shoots

1 spring onion

1 bunch of coriander

1 handful garlic chives

2 wedges of lime


Soak sun dried tomatoes in 1/2 cup of water 2 hours prior to making the pad Thai sauce.

Spiralize zucchini and kohlrabi, put into colander, cover with paper towel and press down to soak up excess moisture. Set aside to drain and repeat process with paper towel before placing in a mixing bowl.

To prepare the sauce pour soaked sun dried tomatoes with the water into a food processor.

Add other 1/2 cup of water and all other ingredients to a food processor and blitz until smooth. Set aside.

Prepare rest of the noodle ingredient and add to the bowl with zucchini and kohlrabi.

Pour over the sauce and mix through with tongs.

Serve the pad Thai into bowls and top with toppings.

Et voila!!