our first and best steps begin with food
This is an easy, cold-serve entree that you may just start to crave!
(Makes 3 ample servings)
Ingredients
¾ cup of peanuts (keep separate)
¼ cup of white sesame seeds
¼ cup of black sesame seeds
1 packet of kelp noodles (12 oz.)
1 medium-large carrot, julienned
1 med-large zucchini, julienned (I use 5 ounces)
1 cucumber, julienned (I use 4-5 ounces)
1 red onion, thinly sliced (approx. 1/3 cup)
1 bunch of cilantro (coriander), chopped (your option)
Dressing
3 Tbsp tamari sauce (wheat-free soy sauce - buy non-GMO)
2 Tbsp tahini (sesame paste)
1 Tbsp sesame oil
3 Tbsp olive oil
1 Tbsp apple cider vinegar
2 tbsp lemon juice
1 clove garlic, crushed (or to taste)
½ inch fresh ginger, grated (or to taste - more is always yum)
1-2 fresh chili, chopped (your option)
Directions
1. Soak kelp noodles in pure water for 15 mins while you prep the veggies. Drain noodles when ready to blend the main ingredients (keep nuts, seeds, and dressing separate at the table). You may cut the noodles to your preferred length.
2. Blend the dressing ingredients together in a bowl with a whisk or in a small blender.
3. Serve the peanuts and two colors of sesame seeds in separate small dishes for topping per individual choice.
4. Combine the remaining ingredients of the pad Thai in a large bowl. Serve immediately. I also suggest you allow people to drizzle their preferred amount of dressing.
When I made this the first time, I had some cooked pasture-raised chicken meat on hand, so I chopped a bit of that and set it out in a separate bowl. I also tossed in a few chopped raw mushrooms. Whatever you have that is fresh and can play nice with Asian flavoring is fair game.