to make - noodle less pad thai ala Green Kitchen Stories

No Noodle Pad Thai
recipe: inspired by Green Kitchen Stories - Green Kitchen Travels
recipe type: to lunch, to dinner, to salad, to raw
cuisine: glutenfree, dairyfree, vegan, plantbased

What you need:
1 daikon radish, peeled and spirulised
1 zucchini - spirulised
1 purple radish - sliced with the mandoline
4 spring onions
handful of radishes - thinly sliced or use a mandoline
1 avocado - cubed
1 handful cilantro leaves, chopped, plus extra for serving
2 tablespoons of black sesame seeds
4 small wedges of lime, for serving
handful of sunflower seeds - soaked and sprouted

Peanut sauce
125 gr  peanut butter or almond butter
4 tablespoon lime juice
2 tablespoons tamari
2 tablespoons honey or maple or rice syrup or coconut syrup
2 teaspoons grated fresh ginger
a pinch chilli flakes
3 tablespoons water, to thin, preferable some hot water. this makes the blending easier.

What to do:
Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish,daikon, purple radish and zucchini, if using. 
Transfer the noodles to a large serving bowl. Add the avocado cubes or slices, onions, chopped cilantro and sesame seeds to the bowl.
Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary.
Drizzle in enough dressing to coat the portioned amount.  
Use your hands to gently toss the mixture until every single strand is coating in dressing. 
Serve the noodle-less pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and the black sesame seeds.
- I love to use my zest scraper to create a cool pattern in the skin of the lime when I have guests.. looks so fancy and tropical! -
Store the leftover vegetable salad separately from the dressing and dress just before serving.