Pad Thai with Daikon Noodles

-Peel 2 medium or 1 large daikon radish.

-Peel 4 carrots

-Use a julienne peeler, mandoline or spiralizer (or even a potato peeler) to create noodles from the daikon and carrots.

-Place in a bowl and add the following:

4 cups mung bean sprouts

4 green onions, thinly sliced

12 ounces tofu, cut into small dice

¼ cup cilantro leaves or some chives, chopped

2 TBS black sesame seeds

-Stir together the following to make a sauce:

½ cup peanut butter

 4 TBS lime juice

 2 TBS clear honey

 2 TBS tamari or soy sauce

 1 pinch ground cayenne pepper or more to taste

 2 tsp fresh ginger, grated

 About 3 TBS water, to thin

-Taste and adjust the seasoning.

-Pour over the vegetables and toss to combine using your hands.

-Make sure that every single strand is covered in dressing.

-Serve with a slice of lime, chopped coriander and sesame seeds on top.