By using vegetable noodles instead of rice noodles in this pad Thai, we amped up the nutritional value and visual appeal of the dish without compromising on flavour.
Tip
To pack this recipe up for a weekday lunch, keep dressing separate and mix it in just before you’re ready to eat.
Noodle-less Pad Thai
Ingredients
- 1/4 cup (60 mL) Spicy Peanut Butter
- 2 Tbsp (30 mL) low-sodium tamari
- 1 tsp (5 mL) finely grated lime zest
- 1/4 cup (60 mL) lime juice
- 1/2 tsp (2 mL) finely grated fresh lemongrass
- 1 tsp (5 mL) finely grated fresh ginger
- 1 Tbsp (15 mL) coconut sugar
- 1 Tbsp (15 mL) water
- 12 oz (340 g) extra-firm organic tofu
- 12 oz (340 g) daikon radish, peeled
- 2 medium carrots, peeled
- 8 oz (225 g) bean sprouts, about 2 cups (500 mL)
- 4 oz (113 g) snow peas, trimmed and julienned, about 1 cup (250 mL)
- 1 cup (250 mL) julienned red cabbage, rinsed well under cold water
- 3 green onions, trimmed and finely sliced
- 1/3 cup (80 mL) cilantro leaves, roughly chopped
- 3 Tbsp (45 mL) Thai basil leaves, roughly chopped
- 2 Tbsp (30 mL) toasted sesame seeds, plus extra
Nutrition
Per serving:
- calories264
- protein17g
- fat14g
- saturated fat2g
- trans fat0g
- carbohydrates27g
- sugars14g
- fibre8g
- sodium457mg
Directions
01
In medium bowl, whisk together Spicy Peanut Butter, tamari, lime zest, lime juice, lemongrass, ginger, coconut sugar, and water until well combined. Set aside.
02
Drain tofu, wrap in clean kitchen towel or a couple of layers of paper towel, and press to squeeze out some excess moisture. Cut into 1/4 in (6 mm) cubes and set aside.
03
Using a spiralizer, julienne peeler, or mandoline, cut daikon and carrots into long julienne vegetable noodles. Transfer noodles to large bowl and add bean sprouts, snow peas, red cabbage, green onions, cubed tofu, cilantro, basil, and sesame seeds. Drizzle with about half the dressing and gently toss everything together using your hands. Divide among serving bowls, drizzle with some additional dressing, and garnish with some extra sesame seeds, if desired.
