Gluten-Free Pad Thai Recipe with Cucumber Noodles | Tasting Table
Prep Time:
10 minutes
Cook Time:
Servings:
2 to 4 servings
Ingredients
  • ¼ cup peanut or almond butter
  • 2 tablespoons tamari or coconut aminos
  • 2 tablespoons brown rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • Dash or 2 of hot sauce
  • One ¼-inch piece ginger
  • 1 small garlic clove, minced
  • 2 teaspoons honey
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons water
  • 2 cucumbers, julienned or spiralized lengthwise
  • 1 medium green zucchini, julienned or spiralized lengthwise
  • 1 medium yellow zucchini, julienned or spiralized lengthwise
  • ¼ cup peanut sauce
  • 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
Directions
  1. Make the sauce: Put the peanut butter, tamari, vinegar, lime juice, hot sauce, ginger, garlic, honey and sesame oil in a food processor and run continuously until smooth. Add about 2 tablespoons of water, or just enough that the mixture will coat the back of a spoon. Store in the refrigerator for up to 1 week.
  2. Make the salad: In a large bowl, toss together the cucumber and zucchini noodles. Spoon in the peanut sauce little by little until the noodles are dressed as much as you like. Toss to combine, then sprinkle with the scallions, nuts, cilantro, basil and optional ingredients to serve.