Pad Thai

• 1/2 cup (125ml) Pad Thai sauce (see below)
• 1/2 cup (75g) cashew, grossly chopped
• 1/2 lime, cut in 4
• whole cilantro leaves

Vegetable blend

• 300 g zucchini, cut into spaghettis (with the spiral cut machine or the mandolin) (about 1 ½ zucchini)
• 350 g daikon (giant white Japanese radish) cut into spaghettis (about 1 daikon)
• 1 cup (100g) red cabbage, shredded
• 1 cup (140g) red pepper, cut in julienne
• 1 cup (140g) yellow pepper, cut in julienne as well
• 2 cups (120g) sunflower shoots
• 1/2 cup (30g) fresh cilantro (leaves & stems) well packed

Pad Thaï sauce

• 1/4 cup (50g) tamarind paste
• 1/4 cup (60ml) agave nectar
• 1/4 cup (60ml) tamari sauce (wheat-less)
• 2 tsp pepper flakes
• 2 cloves garlic or 1 tbs garlic puree
• 1/4 cup (60ml) sunflower oil
• 2 tbs water