Eastington@Paddington

from Green Kitchen Travels: Vegetarian Food Inspired by Our Adventures by David Frenkiel and Luise Vindahl

Recipe online also: https://www.epicurious.com/recipes/food/views/no-noodle-pad-thai-51255630

Ingredients:

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

Peanut sauce:

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

I added 🌶️