1 large Frieda’s daikon radish, peeled and julienned or spiralized
3 green onions, chopped
1 cup bean sprouts
2 cups Frieda’s bok choy, chopped
1 cup Frieda’s rainbow baby carrots, julienned
Cilantro, chopped, for topping
Salted peanuts, crushed, for topping
Frieda’s key lime wedges, for serving
Pad Thai sauce:
1/3 cup coconut sugar
2 tablespoons low-sodium soy sauce
1 tablespoon lime juice
1/2 tablespoon fish sauce
1/2 tablespoon tamarind concentrate
1 1/2 tablespoons creamy unsalted peanut butter
1 teaspoon cornstarch
2 teaspoons water
Place daikon “noodles” in a large bowl. Add green onion, bean sprouts, bok choy, and carrots and toss to combine.
To make the pad Thai sauce, combine coconut sugar, soy sauce, lime juice, fish sauce, tamarind concentrate, and peanut butter in small bowl. In a separate bowl, whisk together cornstarch and water. When smooth, pour cornstarch slurry into pad Thai sauce and stir to combine.
Drizzle the salad with 2 tablespoons of pad Thai sauce and toss.
Divide Daikon Noodle Pad Thai Salad between two plates. Serve with remaining pad Thai sauce and garnish with cilantro, crushed peanuts, and lime wedges. Enjoy immediately.