I’m so excited to talk about the new creation of our long-time (virtual) friends, David and Luise, the team behind Green Kitchen Stories. I’ve been anticipating their second cookbook, Green Kitchen Travels, with much enthusiasm after admiring their work for many years. Once it arrived at my doorstep, I didn’t put it down until I saw the whole thing, studying every stunning image many times over. The book is filled with vibrant vegetarian and vegan dishes, many of which I was tempted to make right away. What makes it special is that every recipe is inspired by the authors’ travels around the world, often based on authentic dishes with a fresh, veggie-based twist. The creative and easy-going GKS style is evident on every page.
It was very tough for me to decide on a dish for this post. I was quite torn between the Crispy Aubergine Bites, Lentil and Strawberry Tacos, Sicilian Caponata, Vietnamese Pho, Vegan Moussaka, Indian Cardamom Laddu, Portuguese Sopa de Legumes and Lemongrass Brussels Sprout Curry. Finally, my never-ending love for Pad Thai took over, and this No Noodle Pad Thai recipe did not disappoint. The flavors here are warming, yet very fresh and crisp, with julienned daikon and carrots replacing noodles.
Now I’m off to shop for ingredients for the Caponata, before it’s too late in the season for tomatoes and eggplants.
The good news is that Green Kitchen Travels is available to order right here! Thank you David and Luise for another beautiful cookbook.
No Noodle Pad Thai
1 daikon radish or zucchini
4 medium carrots – peeled
4 cups mung bean sprouts
4 spring onions (scallions) – finely chopped (I used chives here)
1 package firm tofu – cut in cubes
1 handfull cilantro leaves (I used basil because I had beautiful basil on hand)
2 tablespoons black or tan sesame seeds – toasted, plus extra for garnish
4 slices of lime – to serve
Sauce
1/2 cup (4 oz/125 g) peanut butter (I used almond butter)
4 tablespoons lime juice
2 tablespoons honey
2 tablespoons tamari or soy sauce
2 teaspoons grated fresh ginger
1 pinch ground cayenne pepper
1. Create the noodles from the daikon and carrots using a julienne peeler, mandoline, spiralizer or potato peeler. Place the ‘noodles’ into a bowl, then add in the mung bean sprouts, onions, tofu, herbs and sesame seeds. Mix well.
2. Stir together all the sauce ingredients in a separate bowl, add more water if needed. Adjust the seasoning.
3. Pour the sauce over the vegetables and toss to combine thoroughly, using your hands. Garnish with more herbs, sesame seeds and a slice of lime.
Note: If making ahead, store the salad and sauce refrigerated in two separate containers.
The Naked Fig says
oh yum. I’m also a sucker for Thai food so this sounds wonderful. But now all I can think about are those crispy aubergine bites! I must get my hands on that book.
Anya says
The aubergine bites are definitely worth giving a try :)
genevieve @ gratitude & greens says
I love the idea of no noodle pad thai. Excited to try this, and all the other recipes in Green Kitchen Travels!
Anya says
Thank you Genevieve
Katrina @ Warm Vanilla Sugar says
No noodles?! COOL! This sounds so delicious – I love the bean sprouts in there!
Anya says
Thank you Katrina
Ksenia @ At the Immigrant's Table says
I have to say, this looks great, but I am also particularly intrigued by the aubergine bites. Eggplant season is just too brief in its glory!
Anya says
Ksenia, agreed :)
jaime says
what a creative way to make pad thai sans noodles. with the various colors and textures, I imagine it doesn’t feel like anything’s missing at all. I love it. thanks for sharing!
Anya says
Thank you Jaime
Amy @ Parsley In My Teeth says
I never envisioned Pad Thai without noodles but I think this is a great idea – especially if you’re watching your calories but still want all of that fabulous thai flavor. Beautiful dish!
Anya says
Yes, it’s a great fresh variation on a classic :)
Kimberly/TheLittlePantation says
Thank you for sharing this recipe and these great pictures. The book sounds great and I can’t wait to get my own copy :)
Anya says
Kimberly, it’s a beautiful book.
Eileen says
This is such a great idea! You have to love the excuse to get even more delicious vegetables into your mouth. :)
Anya says
Eileen, I agree :)
celeste wilson says
I wish I had some left over no noodle pad thai in my fridge so I could take it to work for lunch today!
Anya says
Celeste, I didn’t manage to have leftovers either, we ate it all! That being said, I think this dish would be at its best fresh or within a couple of days of preparing due to all the raw veggies.
kristie @ birchandwild.com says
I really want this book. It is high on my list of cookbooks to buy (which is a huge list!). This dish looks wonderful, and the photos are lovely.
Anya says
Kristie, it is a beauty of a cookbook.
cj says
Congratulations on your selection as Foodista’s Food Blog of the Day!
I would to personally invite you to share your gorgeous food photos with us over at Food Foto Gallery . com – In September alone, we had 28,239 visitors to the site & there’s no complicated approval process like the big guys. Any photos related to food (that are not watermarked & of reasonable quality) are accepted & get posted automatically. Being a food blogger, myself, we also share our daily faves on social media, giving exposure to fellow foodies whenever we can.
Let me know if you have any questions and hope to see you at the site … Cj :)