Photo: Cookie and Kate via Pinterest.
Pad Thai is just one of the most delicious things on the planet. The warm noodles, the creamy rich peanut sauce…it’s the best takeout/comfort food you could ever imagine. That being said, it’s not always the healthiest item on the menu. There’s no replacing a classic Pad Thai, but if you’re craving some peanut sauce goodness this week, try this healthy twist. The sauce is as flavorful as you could ever hope for, but instead of stir-fried noodles, you’ll be munching on veggies instead. This recipe is more along the lines of a Pad Thai style salad, but it’s amazing nonetheless.
Ingredients
“Noodles”
3/4 lb daikon radish, peeled
4 medium carrots, peeled
1/2 lb zucchini
1/2 lb bean sprouts
4 green onions, finely sliced
12-14 oz organic extra-firm tofu (drained and squeezed of moisture)
1 small handful of cilantro leaves, chopped
2 tbsp sesame seeds
4 wedges of limes for serving
Peanut Sauce
1/2 cup peanut or almond butter
1/4 cup lime juice
2 tbsp soy sauce
2 tbsp honey
2 tsp grated ginger
1 pinch red pepper flakes
Roughly 3 tbsp of water, just to thin
Method
-Prepare the vegetable noodles: Use a regular peeler (or julienne peeler or mandolin if you have one on hand) to create noodles from the radish, carrots, and zucchini. Place the noodles in a large bowl for serving. Then add in the bean sprouts, onions, chopped cilantro, and sesame seeds.
-Prepare the tofu: Slice your slab of tofu in half lengthwise, then stack on top of one another. Slice into 4 long strips lengthwise. Then cut down the long columns into small squares, slicing about every inch or so as you move lengthwise. Transfer the squares to the serving bowl.
-Prepare the peanut sauce: Whisk the sauce ingredients together in a small bowl until creamy. Adjust seasonings to taste.
-Toss the salad in the peanut sauce and serve.
Note: this recipe was minimally adapted from Cookie and Kate. For more recipes like this one, visit www.cookieandkate.com.
