This is a surprisingly filling and delicious dish – great on its own or served as a side. I served this with a piece of grilled cod seasoned simply with fresh lime juice and salt, and it was a fantastic dish.

No Noodle Pad Thai
Serves 4
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Prep Time
30 min
Prep Time
30 min
  1. 4 medium carrots, peeled
  2. 3 medium courgette (zucchini)
  3. 400g beansprouts
  4. 2-4 green onions, finely sliced
  5. 2 tbsp black sesame seeds
  6. fresh lime wedges for serving
'Peanut' Sauce
  1. 1/2 cup Wowbutter or other peanut butter substitute (or real peanut butter or almond butter if not allergic)
  2. 1/4 cup lime juice
  3. 2 tbsp soy sauce
  4. 2 tbsp agave syrup (or honey)
  5. 2 tsp grated fresh ginger
  6. 3 tbsp water
  1. Use a julienne peeler, spiralizer or other device to create noodles out of the carrots and courgettes. Place in a large bolw with the bean sprouts, green onions, and sesame seeds.
  2. Make the sauce by whisking together all of the sauce ingredients until smooth and creamy.
  3. Use your hands to gently coat the vegetables with the sauce. Toss until fully combined. Serve with fresh lime wedges.
  1. This dish would work great with some cubed tofu. I would bake the tofu or cook it in a pan until nicely browned (takes 20-30 minutes). Be sure to press as much water as possible out of the tofu beforehand and pat dry.
  2. For additional flavour, add a pinch of red pepper flakes and a small handful of coriander leaves, chopped.
  3. Only dress the amount you are serving - if you are setting some aside for another meal, do not add the dressing until just before serving as moisture will be drawn from the veg, causing a bit of a puddle at the bottom of the bowl.
  4. Make it vegan: Substitute agave nectar for the honey.
  5. Make it gluten free: Be sure to use tamari, which is gluten free, instead of another soy sauce.
Adapted from Cookie and Kate
Adapted from Cookie and Kate
The Pescetonian