Pad Thai 

Pad Thai 

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Creamy yet light and nourishing, the addition of nut butter provides plenty of bone supporting minerals including magnesium, zinc and calcium.

Serves 4

Preparation time: 15 minutes

Storage: Will keep in the fridge for up to 2 days


  • 2 carrots, spiralised or julienned
  • 1 courgette, spiralised or julienned
  • ½ red pepper, sliced thinly
  • ½ yellow pepper, sliced thinly
  • Large handful of soaked kelp noodles or cooked rice noodles
  • 30g/1oz raw coconut flakes
  • 3tbsp cashew nuts
  • Handful of mung bean sprouts
  • Handful of coriander and Thai basil leaves, chopped

Nut dressing:

  • 3tbsp almond butter or tahini
  • 1tbsp lemon juice

1tsp xylitol or maple syrup

2tbsp tamari soy sauce

2tbsp olive oil

1tsp ground cumin

Pinch of chilli powder or flakes

80ml 2½ fl oz /1/3 cup water


  • To make the nut sauce, simply blend all the ingredients together adding enough water to create a thick dressing
  • Place all the ingredients for the salad in a large bowl and stir through the nut sauce.
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