No Noodle Pad Thai

A light, healthy take on pad Thai that uses raw vegetable noodles instead of rice noodles! Daikon, zucchini and carrot ribbons tossed in savory peanut sauce makes this salad-y dish irresistible. This meal is gluten free and easily made vegan.

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No Noodle Pad Thai

Course

Main Dish

Prep Time

30 minutes

Passive Time

30 minutes

Servings

generous servings

Ingredients

• 3/4 pounds Daikon Radish peeled
• 4 medium carrots peeled
• 1/2 pound zucchini peeled
• 1/2 pound bean sprouts
• 12 to 14 ounces extra firm tofu drained and gently squeeze excess moisture
• 1 small handful cilantro leaves chopped plus extra for serving
• 2 tablespoons sesame seeds plus extra for serving
• 4 small wedges line for serving

Peanut Sauce

• 1/2 cup peanut butter or almond butter
• 1/4 cup lime juice
• 2 tablespoons tamari or other soy sauce
• 2 tablespoons honey
• 2 teaspoons ginger freshly grated
• 1 pinch red pepper flakes
• 3 tablespoons Water to thin

Course Main Dish Prep Time 30 minutes Passive Time 30 minutes Servings generous servings Ingredients 3/4 pounds Daikon Radish peeled 4 medium carrots peeled 1/2 pound zucchini peeled 1/2 pound bean sprouts 12 to 14 ounces extra firm tofu drained and gently squeeze excess moisture 1 small handful cilantro leaves chopped plus extra for serving 2 tablespoons sesame seeds plus extra for serving 4 small wedges line for serving Peanut Sauce 1/2 cup peanut butter or almond butter 1/4 cup lime juice 2 tablespoons tamari or other soy sauce 2 tablespoons honey 2 teaspoons ginger freshly grated 1 pinch red pepper flakes 3 tablespoons Water to thin

Instructions

1. A light, healthy take on pad Thai that uses raw vegetable noodles instead of rice noodles! Daikon, zucchini and carrot ribbons tossed in savory peanut sauce makes this salad-y dish irresistible. This meal is gluten free and easily made vegan.
2. Slice the tofu: Halve your slab of tofu lengthwise through the middle so you have two large, 1-inch thick slabs. Stack the slabs on top of each other and slice them into 4 columns lengthwise, then turn the tofu and slice across the columns to make ¼-inch wide squares of tofu. Gently transfer the tofu to the serving bowl.
3. Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary—the sauce should taste very bold at this point. (I added an extra little splash of tamari.)
4. If you will not be serving all 4 portions immediately, portion off the amounts of vegetable/tofu mixture you need for now. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing. Serve pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store leftover vegetable/tofu mixture separately from the dressing and dress just before serving.

Recipe Notes

https://cookieandkate.com/2014/no-noodle-pad-thai/

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