Main Courses


3⁄4 pound daikon radish, peeled
4 medium carrots, peeled
2 large zucchini
8 ounces) 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
2 tbsp sesame seeds
4 small wedges of lime, for serving

Peanut sauce:
1⁄2 cup peanut butter
1⁄4 cup lime juice
2 tbsp tamari or soy sauce
2 tbsp agave nectar
2 tsp grated fresh ginger
1 pinch red pepper flakes
About 3 tbsp water, to thin

Create noodles out of the daikon, carrots and zucchini using a julienne peeler, mandoline, spiralizer or regular peeler. In a large bowl, combine vegetable noodles with bean sprouts, green onions, chopped cilantro and sesame seeds. Slice the tofu into 1⁄4-inch wide squares. In a small bowl, whisk together all of the ingredients for the sauce, until it has a smooth and creamy consistency.

Note: this recipe makes four portions of pad thai. To store extras, keep the vegetables and sauce separate until ready to serve.