No Noodle Pad Thai

Ingredients

• Radishes

  Oriental, raw

  12 oz or 340g

• Carrots

  Raw

  4 medium or 244g

• Italian Combo

  Frozen, broccoli, carrots, cauliflower, Lima beans, zucchini, Italian beans - Market Basket

  16 oz or 454g

• Beans

  Kidney, mature seeds, sprouted, raw

  227g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Tofu

  Raw, firm, prepared with calcium sulfate

  13 oz or 369g

• Cilantro

  Raw - Whole Foods Market

  100g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Limes

  Raw

  4 fruit or 268g

• Bag, Peanut Butter Almond Chocolate Chip

  Organica

  50g

• Lime juice

  Raw

  ¼ cup or 61g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Honey

  2 tbsp or 42g

• Ginger

  Spices, ground

  2 tsp or 4g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Water

  Plain, clean water

  3 tbsp or 44g

Directions

1. Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl.
2. Slice the tofu: Halve 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 1/4-inch wide squares of tofu. Gently transfer the tofu to the serving bowl.
3. Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessarythe sauce should taste very bold at this point. (I added an extra little splash of tamari.)
4. If you will not be serving all 4 portions immediately, portion off the amounts of vegetable/tofu mixture you need for now. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing. Serve pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store leftover vegetable/tofu mixture separately from the dressing and dress just before serving.
5. Recipe by: Cookie and Kate (source: https://cookieandkate.com/no-noodle-pad-thai/)

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