No noodle pad Thai recipe from Green Kitchen Travels by David Frenkiel | Cooked

Name: No noodle pad Thai recipe from Green Kitchen Travels by David Frenkiel | Cooked
Ingredients: Ingredients Quantity Ingredient 1 daikon radish, peeled or 1 courgette 4 carrots, peeled 450g mung bean sprouts 4 spring onions, finely 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 lime, to serve Peanut sauce Quantity Ingredient 125g peanut butter 4 tablespoons lime juice 2 tablespoons clear honey, preferably unheated 2 tablespoons organic, gmo-free tamari or 2 tablespoons organic, gmo-free soy sauce 1 pinch ground cayenne pepper, or more to taste 2 teaspoons fresh ginger, grated 3 tablespoons water, to thin

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Servings: 4

Author : David Frenkiel, Luise Vindahl Andersen

No noodle pad Thai recipe from Green Kitchen Travels by David Frenkiel | Cooked

Ingredients

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Ingredients Quantity Ingredient 1 daikon radish, peeled or 1 courgette 4 carrots, peeled 450 grams mung bean sprouts 4 spring onions, finely sliced 350 grams 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 lime, to serve Peanut sauce Quantity Ingredient 125 grams peanut butter 4 tablespoons lime juice 2 tablespoons clear honey, preferably unheated 2 tablespoons organic, gmo-free tamari or 2 tablespoons organic, gmo-free soy sauce 1 pinch ground cayenne pepper, or more to taste 2 teaspoons fresh ginger, grated 3 tablespoons water, to thin

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Instructions

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Use a julienne peeler, mandoline or spiraliser (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. If making ahead, store the salad and peanut sauce in 2 separate containers. They can be stored in the fridge for a couple of days.