Pad Thai Daikon Noodles

 

1 daikon (peeled, spiralized)

2 T. extra virgin olive oil

1 persian cucumber or 1/2 a seedless cucumber (sliced into 1/4″ rounds)

 

1/4 C. unsalted peanuts (chopped)

1-2 T. cilantro/coriander leaves

fresh lime wedges (to serve)

 

For the Dressing:

 

2 T. extra virgin olive oil

2 T. low-sodium tamari

juice of 1/2 a lime

1/4 tsp. cayenne pepper

1-2 garlic cloves (minced)

1” fresh ginger (peeled and grated)

1 shallot or 1/8 red onion (peeled and finely chopped)

1 small red chili (seeds removed, finely chopped)

1/8 tsp. of sea salt

 

In a small bowl, mix the dressing ingredients and set aside. Spiralize or julienne the daikon into thin noodles with a mandolin. Heat the remaining oil In a frying pan. Add the daikon noodles (doodles!) and sauté them for 6-8 minutes to soften, add a splash of water if it’s looking too dry. When complete, transfer to a serving dish and toss with the dressing to coat evenly. Top with cucumber slices, peanuts, and cilantro to serve.