This popular Thai dish has been cooked regularly in our kitchen ever since we first tried it in Bangkok. The first time we made it at home, we stayed true to the original recipe by stir-frying rice noodles in a sweet and a slightly spicy sauce, but through the years, it has slowly transformed into something new. Instead of stir-frying rice noodles, we now simply peel a daikon radish (courgette/zucchini also works fine) into thin strips that we toss with carrot strands, tofu and fresh herbs and cover with a peanut butter and lime dressing. Even though we have changed both cooking method and ingredients, it still has that wonderful flavor combination of sweet, nutty, tangy and a little spicy and the experience is light, fresh and, in our opinion, even tastier.

Ingredients

　　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:

　　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.

　　Cook's Note:

　　If making ahead, store the salad and peanut sauce in 2 separate containers. They can be stored in the fridge for a couple of days.

　　Reprinted from Green Kitchen Travels: Healthy Vegetarian Food Inspired by Our Adventures, by David Frenkiel and Luise Vindahl, Copyright © 2014, published by Hardie Grant Books.