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No Noodle Pad Thai

no cook dinner recipes
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Thank you Cookie and Katie for the recipe!

Ingredients

  • ¾ lb. daikon radish (peeled)

  • 4 medium carrots (peeled)

  • ½ lb. zucchini

  • ½ lb. bean sprouts

  • 4 green onions (finely sliced)

  • 12-14 oz. organic extra-firm tofu (drained and very gently squeezed of excess moisture)

  • 1 small handful cilantro leaves (plus extra for serving)

  • 2 Tbsp sesame seeds 

  • 4 small wedges of lime for serving

Peanut Sauce:

  • ½ cup peanut butter 

  • ¼ cup lime juice

  • 2 Tbsp tamari or other soy sauce

  • 2 Tbsp honey 

  • 2 tsp grated fresh ginger

  • 1 pinch red pepper flakes

  • ~3 Tbsp water

Instructions

  1. Prepare the vegetable noodles. Use a julienne peeler, mandoline, spiralizer, or regular peeler to create noodles out of radish, carrots, and zucchini. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro, and sesame seeds to the bowl. 

  2. Half your slab of tofu lengthwise through the middle so you have two large, 1-inch thick slabs. Stack the slabs on top of each other and slice them into 4 columns lengthwise. Then turn the tofu and slice across the columns to make ¼-inch wide squares of tofu. Gently transfer the tofu into a serving bowl. 

  3. In a small bowl, whisk all of the sauce ingredients together until the mixture is smooth and creamy. Taste and adjust the seasoning if necessary — the sauce should taste very bold at this point. 

  4. Portion off the amounts of vegetables and tofu you want to serve. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coated in the dressing. Serve the pad thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store the leftover vegetable and tofu mixtures separately from the dressing and dress just before serving.

Find it online: https://shesafullonmonet.com/no-cook-dinner-ideas/