This Pad Thai recipe is absolutely delicious. I have kept it as close to the original as I could get whilst making sure it is full of only the best unrefined, healthy and nourishing ingredients.
My Grandmother was from Thailand and Thai food has always been one of my absolute favourite. I love that beautiful balance of Salty, Sour and Sweet flavour which is traditional to Thai cooking, accompanied with plenty of fresh herbs and citrus to aid digestion.
This dish is has lots of different ingredients in it but most of the work is in the prep and overall it is quite simple to create at home.
Serves 2-3 - Cooking time: 20 mins - Prep time: 10 mins
Pickling The Chillies:
Nicky is a Certified Macrobiotic Nutritionist, Counsellor and Chef who specialises in empowered balanced health that comes from the inside out.
Using her unique technique incorporating Oriental Medicine, Emotional Counselling and her own personal journey of transformation, connecting the emotions we carry with the relationship we have with food and with our body.
Passionate about seasonal, unrefined, wholefood cooking Nicky's food is abundant, delicious and nourishing, where she uses all aspects of every ingredient to create balance on the plate.
With vast amounts experience and her amazing personal story of transformation spanning over the past 15 years, from drug addiction, eating disorders and major health issues, to her beautiful thriving life and health today, Nicky is becoming a true pioneer in her field and an inspiring example of all that she teaches.
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If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.
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