No Noodle Pad Thai
SERVES 6 | 30 MINUTES OR LESS
Thai favorite part salad, part main dish
PAD THAI:
- 4 carrots, peeled
- 1 peeled daikon radish or 1 zucchini
- 1 lb. mung bean sprouts
- 4 green onions, finely sliced
- 12 oz. firm tofu, sliced or diced
- ½ cup chopped cilantro, plus more for garnish
- 2 Tbs. black sesame seeds, plus more for garnish
- Lime wedges, for garnish
SAUCE:
- ½ cup smooth natural peanut butter
- ¼ cup lime juice
- 2 Tbs. maple syrup or brown sugar
- 2 Tbs. low-sodium tamari or soy sauce
- 2 tsp. grated fresh ginger
- 1 pinch ground cayenne pepper
PAD THAI:
- 4 carrots, peeled
- 1 peeled daikon radish or 1 zucchini
- 1 lb. mung bean sprouts
- 4 green onions, finely sliced
- 12 oz. firm tofu, sliced or diced
- ½ cup chopped cilantro, plus more for garnish
- 2 Tbs. black sesame seeds, plus more for garnish
- Lime wedges, for garnish
To make Sauce: Combine all ingredients in small bowl, adding up to 3 Tbs. water, if necessary. Pour over vegetables, and toss with hands. Serve garnished with sesame seeds, cilantro, and lime wedges.
GREEN KITCHEN TRAVELS:
HEALTHY VEGETARIAN FOOD INSPIRED BY OUR ADVENTURES
By David Frenkiel and Luise Vindahl
Cover and recipe reprinted from Green Kitchen Travels, by David Frenkiel and Luise Vindahl, published by Hardie Grant