I had the most perfect bachelorette party. Okay, maybe I’m a bit biased, but it was perfect for me! A handful of my best friends went to one of the girls’ family cabin in seek of some lady fun in the sun. Well, it was 50 degrees and rainy all weekend in the end of July. So, you can imagine we had no fun staying inside. Psych! We had a freakin’ blast! There were games, gifts, girl talk, drinks, dancing, a red flannel serial killer, late nights, drinks, lots of drinks, did I mention drinks? Oh, and best of all, fooooooood! Good food! And, food I didn’t have to cook. Somehow that always tastes better 🙂
Why am I telling you a 3 year old story of a bunch of drunken girls that can dance and sing super well 😉 ? Because my friend, that was my introduction to a version of this “Pad Thai”. One of the girls, Kim, made this amazing zucchini noodle Pad Thai that was out of this world! I couldn’t believe that I wasn’t missing the actual noodles, and beside that, the dressing was bomb. She used almond butter, which I prefer in this recipe. Sadly, I don’t keep it on hand at all times, so peanut butter is an adequate sub.
With the crap-ton of zucchinis I had from my garden this summer (check out the huge one at the top of the picture above!), I just had to make this, and what better time than a wine night with two of the five that were at the bachelorette party. I generally squeeze the excess water from the zucchini because I don’t like how well they stick together afterwards. This time, I didn’t thinking I was using them right away, so the moisture may not water it down too much. It did, so I would certainly suggest using a cheese cloth to get the excess water out. The noodles will be a bit stuck together after, but once you dress them, they’ll loosen up just fine. The dressing brings such a rich, indulgent taste to the dish, but you don’t have to feel guilty because you are getting more than your share of vegetables, and who doesn’t love that!
No Noodle Pad Thai
Source: Adapted from Cookie and Kate
1/4 daikon radish, peeled
2 medium carrots, peeled
3 medium zucchini
handful bean sprouts
4 green onions
1 handful cilantro, chopped
1 tbsp. sesame seeds
1 lime, cut in wedges for serving
1/2 cup almond or peanut butter
1/4 cup lime juice
2 tbsp. tamari or soy sauce
2 tbsp. honey
2 tsp grated fresh ginger
1 pinch red pepper flakes
3 tbsp. water
- Using a sprializer, mandolin or vegetable peeler, create “noodles” out of the radish, carrots and zucchini (you may want to squeeze the water out of the zucchini using a cheese cloth or other thin kitchen towel, clean – of course). Place in bowl and add bean sprouts, onions, cilantro and sesame seeds. Toss to combine and set aside.
- In a small bowl, combine peanut butter, lime juice, tamari or soy sauce, honey, ginger and red pepper flakes. Slowly whisk in warm water to achieve desired consistency (you may not need 3 tbsp., you may need more. Make it how you like it!).
- Drizzle dressing over vegetable noodles and toss to combine. Serve with a wedge of lime and garnish with sesame seeds and cilantro.