An easy and fun recipe meant to be shared! Made with the finest summer vegetables this dish looks beautiful and tastes just as good! For sure to be a staple in your cooking repertoire.

Ingredients

1 Zucchini, spiralized
1 Carrot, spiralized
1 watermelon radish, spiralized
1 pkg kelp noodles
3 tbsp olive oil

Pad Thai Sauce:

1 shallot finely diced
3 tbsp tamarind paste
2 tbsp palm sugar
3 tbsp tamari
½ lime juiced

Garnish:

3 Soft boiled eggs, cut in halves
1 pkg firm tofu, drained and pressed, diced and fried until crispy in olive oil
2 scallions chopped on bias
¼ cup peanuts, toasted and chopped
½ cup fresh chopped cilantro
1 fresh red chili chopped
1 cup bean sprouts
½ cup of thinly sliced cabbage
1 lime, quartered

Method

Noodles:

In a large bowl, combine the spiralized vegetables and place aside to reserve. In another medium bowl, add 4 cups of lukewarm water and add in the kelp noodles, submerging them underwater for about 5 mins. Afterward, drain the noodles and put aside.

Pad Thai Sauce:

In a small bowl, combine all ingredients and whisk until the palm sugar has dissolved.

Assembly & Final Steps:

Add the sauce to the bowl of noodles and mix well, using tongs to generously and evenly coat all the noodles with sauce. Plate the noodles on a large serving platter and then add each of the toppings to the top of the entire dish. Serve and enjoy immediately!

Tips:

• Any leftover Pad Thai noodles can be stored in the fridge for up to 2-3 days.
• Make sure to keep the Pad Thai sauce separate from the veggie and kelp noodles to maximize freshness.