No Noodle Pad Thai

INGREDIENTS

• ¾ pound daikon radish, peeled
• 4 medium carrots, peeled
• ½ pound zucchini
• ½ pound bean sprouts
• 4 green onions, finely sliced
• 12 to 14 ounces organic extra-firm tofu, drained and very gently squeezed of excess moisture
• 1 small handful cilantro leaves, chopped, plus extra for serving
• 2 tablespoons sesame seeds, preferably black, plus extra for serving
• 4 small wedges of lime, for serving

Peanut sauce

• ½ cup peanut butter or almond butter
• ¼ cup lime juice
• 2 tablespoons tamari or other soy sauce
• 2 tablespoons honey
• 2 teaspoons grated fresh ginger
• 1 pinch red pepper flakes
• About 3 tablespoons water, to thin

INSTRUCTIONS

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 ¼-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 necessary—the sauce should taste very bold at this point.
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.

RAINBOW VEGETARIAN PAD THAI WITH PEANUTS AND BASIL

INGREDIENTS

Pad Thai

• 4 ounces brown rice noodles
• 1 zucchini
• 1 red pepper
• half a yellow onion
• 2 carrots
• 2 tablespoons oil
• 1 egg, beaten
• ½ cup peanuts, chopped
• ½ cup fresh herbs like cilantro, green onions, and basil, chopped

Sauce

• 3 tablespoons fish sauce or vegan fish sauce substitute
• 3 tablespoons brown sugar
• 3 tablespoons chicken or vegetable broth
• 2 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon chili paste

INSTRUCTIONS

1. Place the uncooked noodles in a bowl of cold water to soak.
2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces.
3. Shake up the sauce ingredients in a jar.
4. Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp. Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.
5. Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.