SERVES: 2
TIME: 45 MINUTES
Put down that wok and pick up a veggie peeler for this fusion of raw culinary technique (shredding asparagus or zucchini into “noodles”), cooked rice noodles, and a dressing of caramelized shallots for a lighter, veggie-loaded twist on that beloved Thai noodle dish.
PAD THAI SALAD
4 ounces Pad Thai rice noodles
½ pound asparagus
1 cup mung bean sprouts, washed and dried
1 cup lightly packed fresh Thai or sweet basil leaves, chiffonaded
1 cup lightly packed fresh cilantro, coarsely chopped
2 scallions, green part only, thinly sliced
1 recipe Lemongrass Tofu (page 43)
½ cup roasted peanuts, coarsely ground
Lime wedges and Sriracha, for serving
TOASTED SHALLOT DRESSING
¼ cup minced shallots
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon vegetable oil
¼ cup freshly squeezed lime juice
2 tablespoons coconut sugar or organic brown sugar, plus more for serving
1 tablespoon tamarind concentrate
1 tablespoon soy sauce, plus more for serving
ZUCCHINI NOODLE PAD THAI
Replace the rice noodles with homemade zucchini or yellow summer squash noodles for an even lighter dish. You’ll need a little more than ½ pound of squash. Use the Y-shaped peeler to create long, thin strands similar to the asparagus “noodles” for the above salad. Proceed as directed.
1 Boil the rice noodles according to package directions and cook only until al dente (1 or 2 minutes less than directed). Drain, rinse with cold water, and cover with cold water until ready to use.
2 Wash and trim the tough stem ends from the asparagus. Trim the heads from the asparagus and set aside. Use a Y-shaped peeler to shred the asparagus stalks into long ribbons and slice into thin strips the remaining pieces that are too awkward to shred. Transfer the asparagus ribbons to a mixing bowl and add the mung bean sprouts, basil, cilantro, and scallions.
3 In a skillet over medium heat, fry the shallots, garlic, ginger, and oil until the shallots are golden brown, about 3 minutes. Add the asparagus tips, sauté 1 minute, remove from the heat, and cool for 2 minutes. Transfer the asparagus tip mixture to the bowl with the ribbons. Drain the rice noodles and add to the asparagus salad.
4 Whisk together the lime juice, sugar, tamarind, and soy sauce and pour over the salad. Toss to coat everything with dressing. Mound the salad in serving bowls and garnish with strips of Lemongrass Tofu and sprinkle with peanuts. Devour, but graciously offer wedges of lime, Sriracha, a small dish of coconut sugar, and soy sauce for dining companions to season their own dish to taste.
Plan ahead like a samurai: prepare the Lemongrass Tofu a day in advance and heat up just before serving.