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
2014-11-04 09:32:23
Serves 4
Prep Time
30 min
Ingredients
- 4 medium carrots, peeled
- 3 medium courgette (zucchini)
- 400g beansprouts
- 2-4 green onions, finely sliced
- 2 tbsp black sesame seeds
- fresh lime wedges for serving
'Peanut' Sauce
- 1/2 cup Wowbutter or other peanut butter substitute (or real peanut butter or almond butter if not allergic)
- 1/4 cup lime juice
- 2 tbsp soy sauce
- 2 tbsp agave syrup (or honey)
- 2 tsp grated fresh ginger
- 3 tbsp water
Instructions
- 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.
- Make the sauce by whisking together all of the sauce ingredients until smooth and creamy.
- Use your hands to gently coat the vegetables with the sauce. Toss until fully combined. Serve with fresh lime wedges.
Notes
- 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.
- For additional flavour, add a pinch of red pepper flakes and a small handful of coriander leaves, chopped.
- 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.
- Make it vegan: Substitute agave nectar for the honey.
- 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 https://pescetonian.co.uk/
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