CUCUMBER NOODLE PAD THAI
“When the weather gets warm, I love making light salads with raw veggie noodles,” Jodi Moreno says. “I especially love using delicious sauces and preparations from dishes that would typically use a regular pasta or noodle, just like this ‘pad Thai’ recipe. To make the noodles, you can use a spiralizer or the more humble (but just as effective) julienne peeler. If you have neither, I would recommend starting with the julienne peeler. It’s an inexpensive investment that will end up getting a lot of use.
“Spiralizing cucumbers can be a bit tricky, and you usually end up with a little less yield than you do from the zucchini, which is why I included two cucumbers in the recipe. Be sure to chop up and save any cucumber that doesn’t get spiralized for another use or just add them on top of this salad.” 2 cucumbers, julienned or
spiralized lengthwise 1 medium green zucchini,
julienned or spiralized
lengthwise
1 medium yellow zucchini, julienned or spiralized lengthwise
¼ cup Sweet + Spicy Peanut
Sauce (see recipe) 3 scallions, white and light
green parts only, thinly sliced ¼ cup peanuts or cashews,
finely chopped Handful of cilantro, roughly
chopped
7 to 10 basil leaves, roughly
chopped
Toasted sesame or hemp seeds for serving (optional)
In a large bowl, toss together the cucumber and zucchini noodles.
Spoon in the peanut sauce little by little until the veggie noodles are dressed as much as you like. Toss to make sure all of the noodles are evenly coated.
Sprinkle the scallions, nuts, cilantro, and basil, and the seeds, if using, or any other toppings that you like, and serve immediately. Serves 4
Per serving: 190 calories (percent of calories from fat, 47), 7 grams protein, 18 grams carbohydrates, 3 grams fiber, 10 grams fat (2 grams saturated), no cholesterol, 404 milligrams sodium.