The Gluten-free healthier alternative to a Thai favourite

This is one of my absolute FAVOURITE quick recipes, I often make when I get home after a Boot camp class. It takes hardly any time at all and can often be ready by the time my husband gets out of the shower if he’s joined in with Boot Camp that week 🙂

Whether you’re vegan, veggie, pescaterian or meat eater, it can be tweaked to suit your tastes and you can also experiment with the different veggies. The following are my personal preferences, but feel free to play around with what suits you.

Serves 2:

2 large courgettes spiralised or Julienne peeled

2 Large carrots spiralised or Julienne peeled

2 chopped Spring onions

1 sliced red onion

1 Handful of fresh coriander chopped

1 Handful of fresh mint chopped

1 Handful cashew nuts (roughly chopped/smashed) with some pink Himalayan sea salt

Non veggie version: A couple of handfuls of shredded chicken/prawns/whatever you like

Dressing:

Juice of 1 lime

3tbsp Sesame oil

3tbsp tamari sauce

1tbsp gluten free Fish sauce

1tbsp chilli flakes

1tsbp coconut nectar

1 Clove of garlic (or 2 tsps garlic granules)

Stir fry the red onions in a wok with 1 tsp coconut oil. Add the courgette, carrot and spring onions for couple minutes until soft.

Transfer to large bowl, add whatever protein you are using.

Add the chopped mint and coriander.

Make the dressing in a jar, shake it up and pour over the rest of the stuff in the bowl. Mix it all up using tongs, sprinkle cashews over the top.

Enjoy! 🙂