No Noodle Pad Thai

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

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.