*Vegan
In the Thai language, pad Thai means, “too many greasy noodles for fat Westerners who may or may not be here for sex tourism.” So this isn’t your typical pad Thai. Instead of a greasy bowl of noodles that will make you want a nap, try a lighter, more refreshing salad made entirely of shredded vegetables. Make it as noodle-like as possible: spiralize, julienne, grate or use a vegetable peeler to create your “noodles.” Add a killer tamarind-tahini dressing for the familiar sweet and nutty taste.
3 yellow squash, shredded
3 carrots, shredded
1 large cucumber, shredded
3 scallions, shredded
1 cup bean sprouts
½ cup shelled sunflower seeds (Sub in peanuts for that classic pad Thai crunch, or pistachios if you’re rich.)
1 tablespoon tahini
1 teaspoon minced garlic
½ cup tamarind nectar or juice (You’ll find it in Latin and Asian markets.)
Kosher salt and ground black pepper
½ bunch fresh cilantro, leaves torn (If you’re one of those weirdos who tastes soap when you eat cilantro, use basil; Thai basil, if you can get it.)
Sriracha
1. Combine your shredded vegetables, bean sprouts, and sunflower seeds in a really big bowl and mix them up.
2. Blend in a food processor—or whisk together—the tahini, garlic, tamarind, salt, and pepper to make the dressing.
3. Add the torn cilantro. Dress the salad and toss again.
4. Hit it with some Sriracha.