Healthy PadThai

Healthy-no noodles-vegetarian-pad thai, hum are you sure is it still a pad thai? Actually yes. My rice noodles have been transformed into zucchinis, carrots and black radish noodles (cut with my genius julienne cutter) and all the main ingredients were there: coriander, garlic, ginger, bean sprouts, shallots, chili pepper, soy sauce, tamari, tahini and cashews. This recipe is incredibly tasty, keep you full and satisfied, is colorful and incredibly good for you body. It is easy to make as it required no cooking and just 10 minutes to make. When all the veggies were in my bowl, I was thinking how it is going to taste like a pad thai? Then I made the seasoning that changed everything, drizzle it all over the veggies and seriously in was delicious. As usual, I made too much of it and actually it was a good thing since we were both picking in the bowl even after having finishing ours. Of course this recipe is inspired from the Green Kitchen Stories.

Here is the recipe for 4 bowls - Preparation: 20 minutes

• 1 zucchini, cut in julienne
• 2 carrots, cut in julienne
• 5 cm black radish, remove the black skin and cut in julienne
• 5 mushrooms, sliced
• 1 red pepper, sliced
• 2 big handfuls bean sprouts 
• 1/2 bunch of fresh coriander, chopped 
• 1 clove of garlic, chopped
• 2 shallots, chopped 
• 5 grams ginger, finely chopped
• 2 big handfuls cashews, roasted and crushed 
• 1 pinch of red pepper 
• 2 handful of toasted sesame seeds 
• Salt & Pepper

1. To prepare the vegetables noodles, use a julienne cutter and then create noodles out the zucchinis, carrot and radish.
2. Transfer the noodles to a larger bowl and then add all the remaining ingredients. Mix well to combine everything.

For the seasoning: 

• 5 grams ginger, finely chopped
• 3 tablespoons of tahini (to make it: 3 tablespoons of toasted sesame seed in a blender + 3 tablespoons of olive oil, mix well until smooth and paste like) 
• 2 tablespoons of tamari (asian sauce)
• 2 tablespoons of soya sauce
• 2 tablespoons of sesame oil 
• 1 handful of cashews, roasted and crushed
• 1/2 freshly squeezed lemon juice 
• 1 tablespoon of water 

1. In a small bowl, whisk together all of the sauce ingredients until the sauce becomes smooth and creamy, should take about 2 or 3 minutes. 
2. Taste and adjust if necessary according to your taste. The sauce should be thick and light brown by now and you must think that you did something wrong but not at all. 
3. Drizzle the sauce all over the veggies and mix very well for 3 minutes to combine everything and until every single strand is coated with dressing. 

Excellent Appetit