We really like the asian flavors and we also have a never ending love for rice pasta. So this recipe is going to be the lovechild of these two 🙂 The raw finely sliced veggies with lime and nuts are never a bad choice, in fact they are the basic ingredients of a good pad-thai , the alfa and omega of asian pastas. This recipe is as easy as a Sunday morning… just cook the rice pasta, cut the carrots and peel the zucchini into long thin slices and mix it all together. Season it with the lime, coriander and sprinkle the nuts on top …. boom … you have a fulfilling fresh dish which will not make you feel heavy after your finished with it.
First, peel the carrots and zucchini. To create these stringy “veggie” noodles you just have to peel everything.
Cook the pasta. Check the time and follow the instructions on the packet.
To make the sauce put in your blender the glove + soja sauce+ balsamic vinegar +agave syrup and the vegetable oil. Mix everything until it’s a really smooth texture.
When it’s ready, put into a bowl, the pasta, veggies and your sauce. Add a few peanuts, some coriander leaves and the juice from the lime .
Esta receta es una combinación de verduras cortadas en laminas finas, lima, cilantro y cacahuete. Es muy básica y sencilla, pero queda muy buena.
Cocina la pasta de arroz (puedes mirar las instrucciones en el paquete) .
Ahora tienes que hacer la salsa: mezcla en la batidora o thermomix el ajo, la salsa de soja, el vinagre balsámico, el sirope de agave y el aceite vegetal.
Cuando tengas la salsa lista, pon la pasta de arroz, las verduras y la salsa en un tazón; y, si quieres, añádele cacahuetes, cilantro y un poco de zumo de lima.