Sally Obermeder's No Noodle Pad Thai Recipe | The Home of Wellness

A wholesome spin on an Asian traditional, this no noodle pad thai appears to be like to spiralised veggies and lashings of ginger and soy to create a scrumptious, decrease carb different.

Substances

• 2 carrots
• 2 medium zucchini (courgettes)
• 150g lengthy white radishes (elective)
• 3 spring onions (scallions), finely sliced
• 115g (1 cup) bean sprouts
• 7g (1/4 cup) coriander (cilantro) leaves, chopped, plus further complete leaves, to serve
• 140g (3/4 cup) agency tofu, drained
• 2 tbs sesame seeds, toasted
• 1 lime, quartered, to serve

Sauce

• 2 tbs soy sauce (or tamari)
• 1 tbs honey (or agave syrup)
• 1 tsp grated ginger
• 1 garlic clove, minced
• 2 tbs lime juice
• 1/4 cup peanut butter (or your selection of nut butter)
• 1/2 lengthy purple chilli, deseeded and finely chopped

Technique

Step 1.
Use a spiraliser or a vegetable peeler to make ‘noodles’ or ribbons from the carrots, zucchini and radishes. Put them in a big bowl with the spring onion, bean sprouts and coriander, and toss to mix.

Step 2.
Cube the tofu into 1.5cm cubes and add to the bowl with the veggies.

Step 3.
Make the sauce by whisking collectively the components till easy. Style and alter with somewhat further soy sauce or lime juice if required. Pour the dressing over the veggies and gently combine to mix.

Step 4.
To serve, sprinkle with sesame seeds and prime with further coriander leaves and a couple of lime quarters.

TIP

Put together each the veggies and the sauce prematurely, then retailer them individually. Solely combine them collectively at serving time.

Don’t really feel like tofu? Strive switching it up for a scrambled egg.

Serves 2

Initially revealed 28 April 2018.