SERVES 6 | 30 MINUTES OR LESS
David Frenkiel and Luise Vindahl always look for ways to make recipes healthier and greener. Here, they make a Thai favorite part salad, part main dish.
- 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
- 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
To make Pad Thai: Shave carrots and daikon radish into noodles using julienne peeler, mandoline, spiralizer, or potato peeler. Toss with mung bean sprouts and green onions in large bowl. Add tofu, cilantro, and 2 Tbs. sesame seeds.
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.
PER 1½ CUP SERVING
276 cal; 14 g prot; 15 g total fat (2 g sat fat); 25 g carb; 0 mg chol; 253 mg sod; 6 g fiber; 14 g sugars
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