No Noodle Pad Thai

Ingredients for No Noodle Pad Thai

• 1 daikon radish, peeled or courgette

• 4 carrots, peeled

• 4 cups mung bean sprouts

• 4 spring onions, thinly sliced

• 350g organic, GMO-free firm tofu, cut in quarters

• 1 small handful coriander leaves, chopped, plus extra for serving

• 2 tablespoons black sesame seeds, plus extra for serving

• 4 slices of lime, to serve

• 110g peanut butter (adjust to allergies by choosing a different seed or nut butter)

• 60ml lime juice

• 2 tablespoons clear honey, preferably unheated

• 2 tablespoons organic, GMO-free tamari or soy sauce

• 1 pinch ground cayenne pepper or more to taste

• 2 teaspoons grated fresh ginger

• About 45ml water, to thin

Use a julienne peeler, mandoline or spiralizer (or even a potato peeler) to create noodles from the daikon and carrots. Place in a bowl and add the mung bean sprouts and onions. Add the tofu, coriander and sesame seeds to the noodles and mix. Stir together all the sauce ingredients in a separate bowl, add more water if needed. Taste and adjust the seasoning. Pour over the vegetables and toss to combine using your hands. Make sure that every single strand is covered in dressing. Serve with a slice of lime, chopped coriander and sesame seeds on top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.