- 1 3/4 pound daikon radish, peeled
- 4 medium carrots, peeled
- 1/2 pound zucchini (or replace with an additional ½ pound bean sprouts)
- 1/2 pound (8 ounces) bean sprouts
- 4 green onions, finely sliced (white and green parts)
- 12 to 14 ounces organic extra-firm tofu, drained and very gently squeezed of excess moisture
- 1 small handful cilantro leaves, chopped, plus extra for serving
- 2 tablespoons sesame seeds, preferably black, plus extra for serving
- 4 small wedges of lime, for serving
- Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl.
- Slice the tofu: Halve your slab of tofu lengthwise through the middle so you have two large, 1-inch thick slabs. Stack the slabs on top of each other and slice them into 4 columns lengthwise, then turn the tofu and slice across the columns to make ¼-inch wide squares of tofu. Gently transfer the tofu to the serving bowl.
- Make the Thai Peanut Sauce
- If you will not be serving all 4 portions immediately, portion off the amounts of vegetable/tofu mixture you need for now. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing. Serve pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store leftover vegetable/tofu mixture separately from the dressing and dress just before serving.
Recipe minimally adapted from Green Kitchen Travels: Healthy Vegetarian Food Inspired by Our Adventures by David Frenkiel and Luise Vindahl.