This recipe was taken from a book called ‘Green Kitchen Travels’ by David Frenkiel and Luise Vindahl with a few slight modifications. It is such a fresh dish bursting with flavour and is perfect for a hot summers night. I also love that it is very allergy friendly (except for peanut allergies but I will give you an alternative to peanuts) and so healthy.
4 carrots peeled
250g mung bean sprouts
4 spring onions finely sliced
350g organic, GMO-free firm tofu cut into quarters (grilled chicken can be substituted for tofu if you want soy free)
1 large handful coriander chopped
2 tbsp. black sesame seeds
4 slices lime to serve
125g peanut butter (tahini paste can be used if you want to go peanut free)
4 tbsp. lime juice
2 tbsp. honey
2 tbsp. organic tamari or soy sauce
¼ red chilli chopped fine
2 tsp grated ginger
1 tbsp. sesame oil
Approx. 3 tbsp. water to thin
Use a peeler or spiralizer to create noodle from zucchini and carrots. In a large bowl add zucchini and carrot noodles to mung bean sprouts and onions. Add tofu, coriander and sesame seeds. Stir all ingredients together.
In a separate bowl stir all sauce ingredients together. Add extra water if you need to thin more. Pour the sauce over the vegetables and mix thoroughly so the sauce covers all the vegetables.
Place in individual bowls, garnish with sesame seeds, coriander and a wedge of lime and enjoy!
|No noddle pad Thai|