No Noodle Pad Thai
A healthy, low-carb version of Pad Thai using spiralized vegetables instead of rice noodles, topped with a creamy peanut sauce. This fresh and colorful dish combines daikon radish, carrots, and tofu for a nutritious vegetarian meal.
Ingredients
- •1 whole daikon radish, peeled or zucchini
- •4 whole carrots, peeled
- •4 cups mung bean sprouts
- •4 whole scallions, thinly sliced
- •12 oz organic, GMO-free firm tofu, cut in quarters
- •1 handful small handful cilantro leaves, chopped, plus extra for serving
- •2 tablespoons black sesame seeds, plus extra for serving
- •4 slices of lime, to serve
- •½ cup peanut butter (adjust to allergies by choosing a different seed or nut butter)
- •4 tablespoons lime juice
- •2 tablespoons clear honey, preferably unheated
- •2 tablespoons organic, GMO-free tamari or soy sauce
- •1 pinch ground cayenne pepper or more to taste
- •2 teaspoons grated fresh ginger
- •3 tablespoons water
- •to thin
Cooking Instructions
- 1.
Use a julienne peeler, mandoline or spiralizer (or even a potato peeler) to create noodles from the daikon and carrots. Place in a bowl and add the mung bean sprouts and onions. Add the tofu, coriander and sesame seeds to the noodles and mix. Stir together all the sauce ingredients in a separate bowl, add more water if needed. Taste and adjust the seasoning. Pour over the vegetables and toss to combine using your hands. Make sure that every single strand is covered in dressing. Serve with a slice of lime, chopped coriander and sesame seeds on top.
20 min
