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...."
INGREDIENTS
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¾ pound daikon radish, peeled
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4 medium carrots, peeled
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½ pound zucchini (or replace with an additional ½ pound bean sprouts)
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½ pound (8 ounces) bean sprouts
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4 green onions, finely sliced (white and green parts)
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12 to 14 ounces organic extra-firm tofu, drained and very gently squeezed of excess moisture
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1 small handful cilantro leaves, chopped, plus extra for serving
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2 tablespoons sesame seeds, preferably black, plus extra for serving
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4 small wedges of lime, for serving
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½ cup peanut butter or almond butter
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¼ cup lime juice
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2 tablespoons tamari or other soy sauce
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2 tablespoons honey
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2 teaspoons grated fresh ginger
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1 pinch red pepper flakes
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About 3 tablespoons water, to thin
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