Veggie Pad Thai (Grain, Gluten, Dairy & Sugar Free)

I used to love eating Pad Thai when I was travelling around Thailand many many years ago. Thai food is so nutritious and tasty and this is no exception. I need to keep the variety in my dinners in my quest for yummy meat free options. I don't have a spiraliser but it's on my list so I just cut the courgette into strips and it worked out fine. This creamy sauce here really makes this dish due to the lemongrass flavour which has a whole host of benefits including relief from stomach disorders, insomnia, respiratory disorders, fever, aches, infections, rheumatism and oedema. Lemongrass is also effective in treating type 2 diabetes, cancer, and obesity, while also aiding in detoxification so its a perfect addition to my 10 day detox group. Credited to Honestly Healthy.
2 courgettes
1 carrot
30g of edamame beans
50g of mangetout, thinly sliced diagonally
50g asparagus, thinly sliced diagonally
1 pack of pre cooked quinoa
1 tsp of coconut oil

45g raw cashews (soaked for 2 hrs)
3 fresh or dried figs
1 lemongrass stalk, peeled and chopped
10g of root ginger, chopped
2 garlic cloves, finely chopped
Juice of 1 lime
1 tbsp of tamari
1 tsp of dried chilli flakes

1 tbsp finely chopped coriander (cilantro)
Lightly toasted cashews
1 spring onion (scallion), thinly sliced

1. Add the coconut oil to the pan and lightly heat
2. Add 6 chopped cashews to a baking try and toast for 3-4 mins in the oven at 180 degrees
3. Spiralise or finely chop the courgettes and carrot ( I actually peeled the carrots) to make thin noodles and place in the pan (or wok)
4. Add the edamame beans, mangetout, asparagus and quinoa to the pan
5. Prepare the sauce by draining the cashews and whizzing all the ingredients in a blender, gradually adding water until smooth and then pour over the mixture in the pan
6. Mix and lightly heat for a few minutes and then transfer to a bowl or plate
7. Garnish with chopped coriander, toasted cashews and spring onion (scallion)
8. Enjoy