vegan, gluten-free
Ingredients
3/4 lb daikon radish, peeled
4 medium carrots, peeled
1/2 lb zucchini
1/2 lb (8 oz) bean sprouts
4 green onions, finely sliced (white and green parts)
package of extra-firm tofu, drained and gently squeezed of excess moisture
1 handful cilantro leaves
2 Tbsps black sesame seeds
4 small wedges of lime, for serving
For peanut sauce:
1/2 cup peanut butter or almond butter (or sunbutter)
1/4 cup lime juice
2 Tbsp soy sauce
2 Tbsp honey
2 tsp grated fresh ginger
1 pinch red pepper flakes
about 3 Tbsp water to thin
INSTRUCTIONS
To prepare vegetable noodles, use a julienne peeler, mandoline, spiralizer, or regular peeler to create noodles about of the radish, carrots, and zucchini. Transfer noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro, and sesame seeds to the bowl.
Slice the tofu: halve your slab of tofu lengthwise through the middle so you have two large, 1-inch think slabs. Stack the slabs on top or each other and slice them into 4 columns lengthwise, then turn the tofu and slice across the columns to make 1/4-inch wide squares of tofu. Gently transfer the tofu to the serving bowl.
To make the sauce, whisk together all of the ingredients in a small bowl until the sauce is smooth and creamy. Taste and adjust seasoning if necessary – the sauce should taste very bold at this point. Pour the dressing on the noodle mixture and use your hands to gently toss the mixture to make sure that every strand is coated in dressing. Serve pad thai with a wedge of lime and a sprinkle of extra cilantro and sesame seeds. Store leftover dressing and noodle mixture separately and dress just before serving.
