1 large Frieda’s daikon radish, peeled and julienned or spiralized
1 teaspoon coconut oil
1 tablespoon garlic, minced
3 green onions, chopped, light and dark parts separated
1 cup bean sprouts
2 cups Frieda’s bok choy, chopped
1 cup Frieda’s baby rainbow 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
Warm a dry skillet over medium-low heat. Add daikon to skillet and sweat 2-3 minutes, until it begins to soften. Transfer to a mesh strainer and set aside. When cool enough to handle, squeeze daikon to release excess moisture.
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.
Heat coconut oil in large skillet over medium heat. Add garlic and light green top part of the green onion; sauté 2-3 minutes.
Add bok choy along with half of the bean sprouts, carrots, and green onion tops to skillet and sauté another minute. Drizzle 2 tablespoons pad Thai sauce over veggies and remove from heat.
Use tongs to transfer cooked daikon “noodles” to skillet; toss to combine. Divide the Daikon Noodle Pad Thai between two plates; top with the rest of the bean sprouts, carrots, and green onion tops. Serve with the remaining pad Thai sauce and garnish with cilantro, crushed peanuts and lime wedges. Enjoy immediately.