Pad Thai Nourish Bowl


This Nourish bowl is a pared down version of Pad Thai. Clean, simple and with an added superfood here and there, it’s a quick, easy option day or night. It’s more authentic with cashews, but sometimes you just have to work with what you’ve got! Mixed up it’s a delicious, nourishing light meal xx

Pad Thai Nourish Bowl
Original Recipe by Shelley Kamil

Serves 1

1-2 kale leaves, torn off the stem
Juice of half a lemon
1 head bok choy, blanched (immersed in boiling water for 1 minute then rinsed under ice cold)
1 free range egg
1tsp sesame oil
6-8 almonds
1 radish, finely sliced
4-5 cherry tomatoes, halved
4-5 button mushrooms, finely sliced
2-4 basil leaves
Buckwheat Soba Noodles

Juice of half a lime
1tsp coconut sugar
1tbs soy sauce
1tsp sesame oil (optional)
1tbs rice wine vinegar

1. In a small mixing bowl whisk 1 egg. Heat a small frying pan over medium heat. Add 1tsp sesame oil and cook omelette on either side for 1 -2 minutes. Remove from the pan, roll up and finely slice into noodles then set aside. In the same pan, saute mushrooms, season with Pink Himalayan Sea Salt and cook for 4-5 minutes, set aside.
2. In another small mixing bowl, combine dressing ingredients, whisk together and set aside.
3. To assemble nourish bowl place each of the ingredients beside one and other. FIrst the kale, massage with lemon juice until the leaves begin to wilt. Then add the noodles, bok choy, egg noodles, basil, mushrooms, tomatoes, radishes and almonds. Serve along side your delicious Lime & Coconut Sugar Dressing xx