Pad Thai Salad
Add all of the peanut dressing ingredients to a blender and blend until smooth. If the dressing is too thick, you can add 1-2 tbsp of water to thin it. Transfer to a large bowl.
Cook the noodles according to the packet directions. Drain and cool.
Add the noodles to the bowl of dressing, along with the cabbage, carrot, red pepper, coriander, basil and spring onion.
Gently toss to combine. Garnish with chopped peanuts, sesame seeds and lime wedges. Serve immediately.
Doctor Bowl: Quick + Simple Balanced Vegetarian and Vegan Food by Dr Divya Sharma, published by Kyle Books, £20
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