Raw pad thai with kaffir lime

Ingredients

• handful each of bean sprouts, mint, thai basil and coriander leaves
• handful of chopped nuts (such as macadamias or cashews)
• 1 long red chilli, seeded and thinly sliced
• lime wedges, to serve
• Sauce
• 1 cup (150 g) cashews, soaked for 2 hours in filtered water, then rinsed and drained
• 1 tablespoon dulse flakes
• 1 clove garlic, crushed
• 1 teaspoon grated ginger
• 1 small red chilli, seeded and roughly chopped
• 1 stem lemon grass, white part only, roughly chopped
• finely grated zest of 1 lime
• 1/4 cup (60 ml) lime juice
• 2 tablespoon tamari
• 6 kaffir lime leaves, roughly chopped
• 1 teaspoon raw coconut nectar
• 1/4 cup (60 ml) filtered water, plus extra if needed
• 1/2 teaspoon himalayan crystal salt, or to taste
• 2 tablespoon olive oil
• Noodles
• 2–3 large zucchini (courgettes), spiralised
• 1 large carrot, spiralised
• 1/2 red onion, thinly sliced
• 1 cup (80 g) thinly sliced cabbage
• handful of snowpeas (mange-tout), thinly sliced
• 1/2 red capsicum (pepper), seeds and vein removed, thinly sliced
• 1 1/2 cup (120 g) bean sprouts
• handful of thai basil leaves (or basil)
• handful of mint leaves
• handful of coriander leaves