No-Cook Noodle-Free Pad Thai

No-Cook Noodle-Free Pad Thai

Serves 2

Main Dish Ingredients:

  • 2 medium zucchini
  • ½ of a 10 oz. bag of match stick carrots
  • 1 small red bell pepper thinly sliced and cubed
  • 4 green onions thinly sliced and cubed
  • 7 oz of extra firm tofu, drained, excess water squeezed out, cut into small cubes
  • ¼ cup cilantro, chopped
  • 1 tablespoon unhulled sesame seeds

Sauce Ingredients:

  • 1-1/2 cups water
  • 7 regular dates or 3-1/2 Medjool dates pitted
  • 1/3 cup, natural, unsalted peanut butter
  • 2 tablespoons unsweetened dried shredded coconut
  • 1 tablespoon lime juice
  • 1 teaspoon red curry powder
  • ½ teaspoon ground cumin
  • 1 tablespoon ginger

For the final touch:

1 lime cut into wedges

Directions:

Use a vegetable spiralizer to make long thin strips (noodles) of zucchini.  If the noodles are too long, you can cut them to about 10-12” in length.  Let drain in a colander.

Combine all the main dish ingredients in a large bowl.

To make the sauce, blend the water and dates in a high powered blender.  Then add the rest of the sauce ingredients and blend until smooth and well combined

Toss the vegetable mixture with the sauce, making sure that all the ingredients are evenly coated.

Serve with lime wedges placed on top of the Pad Thai.