No Noodle Pad Thai
['1 daikon radish, peeled or zucchini', '4 carrots, peeled', '4 cups mung bean sprouts', '4 scallions, thinly sliced', '12 oz organic, GMO-free firm tofu, cut in quarters', '1 small handful cilantro leaves, chopped, plus extra for serving', '2 tablespoons black sesame seeds, plus extra for serving', '4 slices of lime, to serve', '1/2 cup peanut butter (adjust to allergies by choosing a different seed or nut butter)', '4 tablespoons lime juice', '2 tablespoons clear honey, preferably unheated', '2 tablespoons organic, GMO-free tamari or soy sauce', '1 pinch ground cayenne pepper or more to taste', '2 teaspoons grated fresh ginger', 'About 3 tablespoons water', 'to thin']
Use a julienne peeler, mandoline or spiralizer (or even a potato peeler) to create noodles from the daikon and carrots. Place in a bowl and add the mung bean sprouts and onions. Add the tofu, coriander and sesame seeds to the noodles and mix. Stir together all the sauce ingredients in a separate bowl, add more water if needed. Taste and adjust the seasoning. Pour over the vegetables and toss to combine using your hands. Make sure that every single strand is covered in dressing. Serve with a slice of lime, chopped coriander and sesame seeds on top.
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